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!
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, 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…
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…
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…
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…
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R177.28
for 4 servings · R44.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
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Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
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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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Coconut Cream needs 400 mlCoconut Cream 400 ml 400 ml at R39.99 · 100% of packR39.99
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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
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Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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?
Chilli, Coconut Cream, Garlic, Ginger, Naan Bread, Parsley, Spice & All Things Nice Curry Paste, Sweet Potato, Tinned Lentils, Tomato, Vegetable Stock
What is the nutritional information of Sweet Potato Buttah Masala?
Calories: 912, Carbs: 133 grams, Fat: grams, Protein: 27.5 grams, Sugar: 27.5 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 parsley. If you’d like, sprinkle over any remaining chilli! Yum… 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. MEANWHILE...: Dilute the stock with 200ml of boiling water and set aside. 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). 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.
What should be prepared from my kitchen to make Sweet Potato Buttah Masala?
Chilli, Coconut Cream, Garlic, Ginger, Naan Bread, Parsley, Spice & All Things Nice Curry Paste, Sweet Potato, Tinned Lentils, Tomato, Vegetable Stock
How many calories does Sweet Potato Buttah Masala have?
912 calories
How much fat content does Sweet Potato Buttah Masala have?
grams