Barn recipe: sweet potato, lentil and vegetable curry

9th January, 2018
by Julian | 2 Min Read
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This recipe is a new favourite of Barn Manager Tasha Bassingthwaighte, and was given to The Barn by a participant staying on retreat.

"I've eaten a lot of curries here and before I came here, but this one is very different," said Tasha. "It's sweet, a little bit spicey and quite hearty".

It's so good that it will be going into a new-look Barn cookbook coming out later this year (the other ones are nearly sold out!)


1 large onion

1 large apple

Olive oil

75ml to 1 litre of water

55g red lentils

60 ml coconut milk

2 tbsp raisins

1 tbsp tomato puree

1 tsp curry powder

¼ tsp turmeric powder

¼ tsp cumin

¼ tsp coriander powder

¼ tsp chili powder

¼ cup ground almonds

1 clove garlic

1 small sweet potato, cubed

1 cup seasonal vegetables of your choice, diced


  • Dice the onion, finely chop garlic and grate apple
  • Sweat the onion in plenty of oil for at least ten minutes, until onion softens and starts to brown. Keep heat low.
  • Add grated apple, ground spices and garlic and cook for a few more minutes
  • Add all remaining ingredients except for the sweet potato and vegetables, bring to a boil and simmer covered, for at least one hour.  It should become a thick sauce. Add water if needed.
  • Use hand blender to create a smooth sauce. Thicken using a tablespoon of flour mixed with water if needed.
  • Put back on heat and add sweet potato and vegetables. Bring to a boil and simmer until vegetables are tender.
  • Serve with rice or another grain alternative of your choice.

This recipe appears in The Barn cookbook - available for sale in The Barn