Sweet Potato Curry with Rice and Naan-Bread

Ingredients (For 2 hungry people)


  • 2 Cups of chickpeas
  • One cup of brown lentils
  • 1 Sweet potato
  • ½ Butternut squash
  • ½ Onion
  • 2 Carrots
  • Curry powder
  • Curcuma
  • Pepper
  • Salt
  • 2 cups of rice

Naan Bread

  • 3 cups of flour
  • 1 cup of water
  • Oregano
  • Pepper
  • Salt
  • Garlic powder


How to?

Curry is one of my favorite foods and I already experimented a lot with it. Recently I tried adding some sweet potatoes – which made it even more awesome and added a touch of nice sweetness to it. So, here’s the new recipe:


Soak your chickpeas overnight. This will make them softer and they won´t need as much time to cook. When you’re ready to start with your Curry, transfer the chickpeas into a big pot. Put them onto the stove and start out with cooking them as they take the longest. Then begin copping your butternut squash into small pieces and add it to the pot. Chop the onion, carrots and the sweet potato into small pieces as well and add everything to the pot. Then add some water to it until almost all the veggies are covered. Now we can add in our lentils as well. Then you can spice it up with half a teaspoon of salt, a pinch of pepper (or more if you like it spicy), half a teaspoon of curcuma and two teaspoons of curry powder. Again, you can vary with your spices here and add them up to taste. Let the mixture cook on medium heat for a while and stir it regularly to prevent it from getting sticky at the bottom of the pot. Let it cook down until most of the water is gone and the mixture has thickened. Once that happened you know your Curry is ready. Meanwhile it is simmering on the stove you can start cooking the rice in a separate pot. Boil 2 cups of rice with 3 ½ cups of water until the water is all gone – and your rice is good to go.


Put 2 cups of flour into a bowl then add all your spices: 3 pinches of salt, 2 pinches of pepper, 1 ½ teaspoons of garlic powder and 2 tablespoons of oregano. Mix all your dry ingredients together, then add the water. The dough should not be too thick, it should be easy to pour it into a pan. If it is too thick, add a bit more water to it until the mixture becomes nice and even. Next we are going to bake it in a pan with some oil. Pour a bit of the mixture into it and let the dough harden, then flip it and cook it on the other side. Once that’s done you’re going to repeat the process with all the dough you have. Usually you should have enough for 2 – 3 breads.

And now, we’re ready to assemble! I usually use my Naan-Bread to eat a bit of my curry as you can break it into tiny pieces, spoon the curry out of your bowl and eat the rice on the side. But no matter how you eat it – this curry is super easy to make – and even more satisfying to eat.

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3 thoughts on “Sweet Potato Curry with Rice and Naan-Bread

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