Curries are those dishes that always seem to hit the spot. Creamy coconut milk, warm spices and vegetables that slowly soak up all that flavour. This version combines sweet potato, brown lentils, green beans and crispy tofu. Then everything gets lifted with fresh lime, coriander and pomegranate.
The result?
Creamy, fresh, slightly spicy and surprisingly light. And if you serve it with prawn crackers or cassava chips, you’ve got the perfect crunch on the side.
🥔 Curry Base
Ingredients
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1 large sweet potato
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1 onion
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3 cloves of garlic
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2–3 tbsp red curry paste
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1 tsp paprika powder
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400 ml coconut milk
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1 can of brown lentils
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coriander stems
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olive oil
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salt
Method
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Cut the sweet potato into bite-sized pieces.
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Fry in a little olive oil until lightly coloured.
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Remove from the pan and set aside.
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In the same pan, sauté the onion until softened.
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Add the garlic and cook briefly.
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Stir in the red curry paste and paprika powder and cook for another minute.
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Pour in the coconut milk and bring to a gentle simmer.
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Finely slice the coriander stems and add them to the curry.
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Return the sweet potato to the pan.
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Add the brown lentils and cook gently over low heat.
🥬 Green Beans
Ingredients
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200 g green beans
Method
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Steam the green beans until just tender.
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Cool slightly and set aside.
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Add them to the curry towards the end of cooking.
Keeping them slightly undercooked helps them stay vibrant and fresh.
🌱 Crispy Tofu
Ingredients
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250 g firm tofu
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olive oil
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juice of 1 lime
Method
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Cut the tofu into bite-sized cubes.
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Fry in a hot pan until golden and crispy.
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Finish with a squeeze of lime juice.
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Set aside.
🍅 Fresh Finish
Ingredients
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200 g cherry tomatoes
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juice of 1 lime
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fresh coriander leaves
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pomegranate seeds
Method
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Quarter the cherry tomatoes.
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Add the green beans to the curry.
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Add the cherry tomatoes.
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Add the crispy tofu.
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Taste and adjust with extra lime juice if needed.
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Gently fold everything together.
🍽️ Finish
Method
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Spoon the curry into bowls.
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Top with fresh coriander leaves.
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Scatter over pomegranate seeds.
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Finish with another squeeze of lime juice.
Serve with:
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prawn crackers
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cassava chips
🔄 Variations
This curry also works beautifully with:
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grilled chicken thighs
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medium-rare beef steak
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shrimp
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roasted cauliflower
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chickpeas instead of lentils
✨ 3xT — Tips, Tricks & Twists
Tip: Add the cherry tomatoes right at the end.
They stay fresh and add little bursts of sweetness.
Trick: Use the whole coriander plant 🌿
The stems go into the curry for flavour, while the leaves bring freshness at the end.
Twist: Pomegranate seeds ❤️
They add freshness, sweetness and a beautiful pop of colour.
Bonus: Don’t skip the lime 🍋
It’s what balances the richness of the coconut milk and brings the whole dish to life.
Dober tek!
