A generous, filling vegetarian recipe. The curry sauce you use depends on taste. Butter Chicken Coat & Cook Sauce is mild, whereas the Tikka Curry Coat & Cook Sauce is quite hot.


  • 4 medium, 550 g (preferably orange variety) sweet potatoes, scrubbed and cut into rings
  • 1 T (15 ml) Ina Paarman’s Masala Spice
  • 2 T (30 ml) canola oil
  • 1 T (15 ml) butter
  • 1 medium onion, chopped
  • Ina Paarman’s Green Onion Seasoning
  • 2 cloves garlic, crushed
  • 1 T (15 ml) grated fresh ginger
  • 1 small chilli, finely sliced (optional)
  • 3 ripe red tomatoes, skinned and chopped
  • 1 x 400 g can lentils, drained
  • ½ cup (125 ml) coconut milk\
  • 1 x 200 ml Ina Paarman’s Tikka Curry or Butter Chicken Coat & Cook Sauces


  • 2 T (30 ml) Ina Paarman’s Coriander Pesto
  • a few springs of fresh coriander (optional)

How to

Adjust oven rack to the middle position and preheat to 200°C.

Toss the sweet potato with the Masala Spice and oil.

Even out on a baking paper lined baking sheet or pan.

Bake for 25 – 30 minutes until brown and cooked. Keep on one side in the serving dish, cover to keep warm.

Melt the butter in a frying pan, season the onion with Green Onion Seasoning and sauté the onion in the butter until golden and soft.

Add the garlic, ginger and chilli (if using) and stir-fry for 1 minute.

Add the remaining ingredients.

Stir through and simmer for 10 – 15 minutes.

Pour the sauce over the roasted sweet potatoes.

Garnish with blobs of Coriander Pesto and fresh coriander leaves.

Serve with rice, poppadums and sambal salads.

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Recipe courtesy of culinary entrepreneur Ina Paarman