Red Lentil and Sweet Potato Curry


Serves 1

For the curry

  • ½ tsp olive oil
  • ½ small red onion, peeled and diced
  • ¼ tsp cumin seeds
  • ¼ tsp curry powder
  • 35g dried red lentils
  • 135g sweet potato, peeled and cut into 2cm chunks
  • 60g tinned chickpeas, drained
  • 165ml vegetable stock
  • 30g quark
  • ½ small bunch coriander, leaves torn

For the flatbread

  • 60g self raising flour
  • ¼ tsp baking powder
  • 1 pinch salt
  • 40g quark


Heat the oil in a saucepan over a medium heat and cook the onion for a few minutes. Crush the cumin seeds then add to the pan along with the curry powder and stir together.

Add in the lentils, potato, chickpeas and stock and simmer for 12-15 minutes, or until the lentils and potato are just tender.

Meanwhile get started on the flatbread. Mix the flour, baking powder and a good pinch of salt together then stir in the quark. Use your hands to bring the mix together to make a dough and leave to rest for 5 minutes.

Heat a frying pan over a medium to high heat. Roll the dough out so it is roughly 1cm thick. Place in the dry frying pan for around 3-4 minutes on each side until golden and fluffy.

Serve the curry with the quark, coriander leaves and flatbread.

  • Good for batch cooking


  • Feel free to add a splash more stock when cooking the curry if needed.
  • You can use the same amount of yoghurt in place of quark if preferred.

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