Extra sweet potato curry

Extra sweet potato curry


When you have to cook for children AND adults it is often hard to find something everybody likes so we often have to prepare different meal for our beloved family members.

Today I thought that something sweet might be suitable as it has been really cold the whole week and the children are having a short end of term break here in Germany.

Most children like potatoes if yours do not then you can take pasta, I guess. I cooked the potato curry in one pan and prepared some extra (hot & spicy) veggies for the grown ups in another pan.

This is my recipe for the extra sweet POTATO CURRY

1 kg potatoes peeled and diced

1 l water

1/2 cube vegetable stock

50 gr red lentils

1 small onion

1 small clove of garlic

400 gr pineapples diced

1/2 bell pepper

1/2 can coconut milk

2 tb sp maple syrup

1 tb sp curcuma

a pinch of salt

Please feel free to replace any vegetables your child doesn´ t like with some they do like e.g. carrots, fennel, etc

First cook the potatoes with the stock, lentils, onion, bell pepper, and garlic for 20 min.

Then add the other ingredients and let it simmer for another 15 min.

Enjoy your healthy meal!



If your child still doesn’t´t want try it, put it all in a blender and serve as potato mash.

For the hot and spicy veg take a bag of frozen mixed vegetables and cook them with stock, onions, garlic, salt, and add chilli sauce to your gusto.

Bon appetit!




Loaded Veggies

Loaded Veggies

Yesterday I bought some lovely big brown mushroom, some big chunks of celery, and some very long red peppers, all organic of course. In the evening I prepared a delicious celery soup containing potatoes, carrots, onions, red lentils, garlic, and some Indian spices. Surprisingly even the kids liked the soup! I added some croutons as decoration and all was perfect!


Today I prepared the mushrooms and the peppers. First I washed them, then they were cut open, the stems of the mushrooms were put aside.


I filled a pot with water and some salt, and cooked a mixture of millet and spelt in it as part of the filling.


The stems of the mushrooms were fried in a pan with onions, garlic, fennel, and yellow pepper. I added some salsa sauce.


I put on the oven and started filling the vegetables.

Finally I sprinkled a lot of vegan cheese on top of them.

After that they spent about 20 minutes in the hot oven at 180 ° and then it was time to tug in! mmmmh yummy!IMG_1627.jpg

Bon appetit! 🙂