Recipe #1: Sweet potato and coconut curry


To kick start my food challenge, I’m keeping it simple and sticking to a tried and tested recipe I was shown by a good friend. Yes yes, I know it’s meant to be challenging and I’m supposed to try something new… but it’s my first go at this – give me time!

I usually make this curry with chicken, but we didn’t have any in and the shops are shut, so I’m just using sweet potato with a few extra mushrooms.

This recipe is one of my fail safe meals and is something I’ve made when we’ve had friends for dinner. It’s quick and easy to do and can be chopped and changed each time, dependant on what you have in your cupboard/fridge. We usually make double the amount as it keeps well, we’ll have the rest either for lunch or dinner tomorrow – it tastes even better the next day.

Here’s how to make it. You’ll need:

  • Two large sweet potatoes
  • An onion
  • Handful of mushrooms
  • A pepper
  • Tomato
  • Red split lentils
  • Mild curry paste – korma paste works well
  • Coconut milk
  • Chicken stock
  • Half tsp of paprika
  • Qtr tsp of chilli powder
  • Tsp of sugar
  • Rice to serve

[Tip: Chop your veg before you start making this recipe – it makes it much easier]


  1. Heat up oil in a wok and add chopped onions. Cook on a medium to high heat for 1 min then add sugar and caramelise until golden. Remove from pan and place in a bowl or container. 
  2. Add more oil to the pan and let it heat, then add two big heaped spoons of curry paste and mix in the oil for two minutes until hot. Add the sweet potato and mix until sealed in curry paste. If you’re using chicken, you would add it in at this point and coat in the paste and cook until browned.
  3. Add the rest of your veg, except lentils then add your can of coconut milk and chicken stock. Add this point add your lentils and some of your paprika and chilli powder.
  4. Leave to cook on a medium heat for 10-15 minutes add your onion and keep tasting the sauce. Add paprika, salt and chilli powder as required until it’s sweet with a hint of a kick.
  5. Once your sweet potato is cooked through, it’s time to serve. It’s also great with spinach, if you want to add spinach, add it now approx. two minutes before serving to ensure it maintains it’s nutrients.
  6. Serve with rice, naan or however you like.

Remember, it’s great the next day!

Hayley-Jayne x


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