Experience first class comfort with this buttah lentil curry: a thick, creamy sauce swirled with roast sweet potato, & coriander. Served alongside toasty naan bread. Flavourful and currylicious!
Serving guide
Choose your portion size.
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, 30-35 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 100ml [200ml]|#7DA0D7 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 and 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 coriander. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato Chunks - 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/s - 1
Fresh Coriander - 3g
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, 30-35 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 100ml [200ml]|#7DA0D7 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 and 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 coriander. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato Chunks - 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 Bread/s - 2
Fresh Coriander - 5g
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, 35-40 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 300ml [400ml]|#7DA0D7 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 and 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 coriander. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato Chunks - 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 Coriander - 8g
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, 35-40 minutes (shifting halfway).
MEANWHILE...
Dilute the stock with 300ml [400ml]|#7DA0D7 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 and 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 coriander. If you’d like, sprinkle over any remaining chilli! Yum…
Sweet Potato Chunks - 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 Coriander - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R181.46
for 4 servings · R45.37 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sweet Potato Chunks needs 1 kgBulk Kara Sweet Potatoes 2 kg 2 kg at R54.99 · 50% of packR27.50
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R49.99 · 27% of packR13.33
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Naan Breads needs 4Heat & Eat Plain Naan Breads 2 pk R46.99 · whole pack (size can't be divided)R46.99
Not in the Woolies basket — source these elsewhere:
- Tinned Lentils
- Spice & All Things Nice Curry Paste
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Sweet Potato Buttah Masala?
The preparation time for Sweet Potato Buttah Masala with naan bread is between 25 and 40 minutes.
What is the total time required to make Sweet Potato Buttah Masala with naan bread?
The total time required to make Sweet Potato Buttah Masala with naan bread is between 45 and 60 minutes.
How many servings does Sweet Potato Buttah Masala provide?
4 servings
What are the main ingredients in Sweet Potato Buttah Masala?
Coconut Cream, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Naan Bread/s, Naan Breads, Spice & All Things Nice Curry Paste, Sweet Potato Chunks, Tinned Lentils, Vegetable Stock
What is the nutritional information of Sweet Potato Buttah Masala?
Calories: 822, Carbs: 133 grams, Fat: grams, Protein: 27.5 grams, Sugar: 27.4 grams, Salt: 1871 grams
How do I prepare Sweet Potato Buttah Masala?
AS TASTY AS CAN BE: Pile up the loaded curry and side with the buttery naan bread. Garnish with the chopped coriander. If you’d like, sprinkle over any remaining chilli! Yum… 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. LET 'S GET SPICY: Place a pan over medium heat with a drizzle of oil. When hot, add the drained lentils, the grated garlic and 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. MEANWHILE...: Dilute the stock with 100ml [200ml]|#7DA0D7 of boiling water and set aside. 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, 30-35 minutes (shifting halfway).
What should be prepared from my kitchen to make Sweet Potato Buttah Masala?
Coconut Cream, Cooked Chopped Tomato, Fresh Chilli, Fresh Chillies, Fresh Coriander, Fresh Ginger, Garlic Clove, Garlic Cloves, Naan Bread/s, Naan Breads, Spice & All Things Nice Curry Paste, Sweet Potato Chunks, Tinned Lentils, Vegetable Stock
How many calories does Sweet Potato Buttah Masala have?
822 calories
How much fat content does Sweet Potato Buttah Masala have?
grams