Experience first class comfort with this buttah lentil curry: a thick, creamy sauce swirled with roast sweet potato, & parsley. Served alongside toasty naan bread. Flavourful and currylicious!
Sweet Potato Buttah Masala
Sweet Potato Buttah Masala
with naan bread
Hands on Time: 25 - 40 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- Coconut Cream
- Cooked Chopped Tomato
- Fresh Chilli
- Fresh Chillies
- Fresh Ginger
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Naan Bread
- Naan Breads
- Spice & All Things Nice Curry Paste
- Sweet Potato
- Tinned Lentils
- Vegetable Stock
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 100ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, add the drained lentils, the grated garlic & ginger, the sliced chilli (to taste), and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, the coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 10-12 minutes (stirring occasionally). Remove from the heat. Just before serving, toss through the roasted sweet potato and season.
TOASTY NAAN
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan bread until golden brown, 1-2 minutes per side. Drain on paper towel.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the buttery naan bread. Garnish with the chopped parsley. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato - 250g
Vegetable Stock - 5ml
Tinned Lentils - 60g
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 20ml
Cooked Chopped Tomato - 100g
Coconut Cream - 100ml
Naan Bread - 1
Fresh Parsley - 3g
OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 200ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, add the drained lentils, the grated garlic & ginger, the sliced chilli (to taste), and the curry paste (to taste). Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the cooked chopped tomato, the coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 10-12 minutes (stirring occasionally). Remove from the heat. Just before serving, toss through the roasted sweet potato and season.
TOASTY NAAN
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Drain on paper towel.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the buttery naan bread. Garnish with the chopped parsley. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato - 500g
Vegetable Stock - 10ml
Tinned Lentils - 120g
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Chilli - 1
Spice & All Things Nice Curry Paste - 40ml
Cooked Chopped Tomato - 200g
Coconut Cream - 200ml
Naan Breads - 2
Fresh Parsley - 5g
OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 300ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, add the drained lentils, the grated garlic & ginger, the sliced chilli (to taste), and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, the coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 12-15 minutes (stirring occasionally). Remove from the heat. Just before serving, toss through the roasted sweet potato and season.
TOASTY NAAN
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Drain on paper towel.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the buttery naan bread. Garnish with the chopped parsley. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato - 750g
Vegetable Stock - 15ml
Tinned Lentils - 180g
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Chillies - 2
Spice & All Things Nice Curry Paste - 60ml
Cooked Chopped Tomato - 300g
Coconut Cream - 300ml
Naan Breads - 3
Fresh Parsley - 8g
OVEN-GRILLED POTS
Preheat the oven to 200°C and boil the kettle. Spread the potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 400ml of boiling water and set aside.
LET’S GET SPICY
Place a pan over medium heat with a drizzle of oil. When hot, add the drained lentils, the grated garlic & ginger, the sliced chilli (to taste), and the curry paste (to taste). Fry until fragrant, 2-3 minutes (shifting constantly). Pour in the cooked chopped tomato, the coconut cream, and the diluted stock. Stir until combined and bring to a simmer. Cook until reduced to a curry-like consistency, 12-15 minutes (stirring occasionally). Remove from the heat. Just before serving, toss through the roasted sweet potato and season.
TOASTY NAAN
Place a clean pan over medium heat with a drizzle of oil and a knob of butter. When hot, toast the naan breads until golden brown, 1-2 minutes per side. Drain on paper towel.
AS TASTY AS CAN BE
Pile up the loaded curry and side with the buttery naan bread. Garnish with the chopped parsley. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato - 1kg
Vegetable Stock - 20ml
Tinned Lentils - 240g
Garlic Cloves - 2
Fresh Ginger - 40g
Fresh Chillies - 2
Spice & All Things Nice Curry Paste - 80ml
Cooked Chopped Tomato - 400g
Coconut Cream - 400ml
Naan Breads - 4
Fresh Parsley - 10g
Woolies Products in this dish
