1
For the Curried Lentils: Heat vegetable oil over medium high heat until shimmering. Add onions, carrots, garlic, and ginger and cook stirring often until beginning to soften, about 5 minutes. Add curry powder and garam masala and cook stirring constantly until fragrant, about 2 minutes. Add lentils and stock and bring to a simmer. Cover and cook until lentils are soft, about 30 minutes. Season to taste with salt and pepper.

2
For the Savory Sweet Potato Fritters: Using a mortar and pestle, or the bottom of a frying pan crush the coriander seeds. Whisk together milk and eggs, then whisk together flour and baking powder. Combine the wet and dry ingredients then fold in sliced onions and sweet potato..

3
Adjust oven rack to middle position and preheat to 200°F and place a lined backing sheet in the oven. Heat 2 inches of vegetable oil in a large high-sided pot or wok to 350°F. Add the batter by the heaping tablespoon, making sure not to crowd the pan. Cook, gently flipping each fritter until all sides are brown, about 4 minutes, then transfer to a wire rack-lined baking sheet and keep fritters warm in the oven while you finish remaining batter. Season fritters with salt.

4
Serve fritters with curried lentils, garnished with sliced scallions.

See more at http://www.seriouseats.com/recipes/2014/02/curried-lentil-soup-savory-sweet-potato-donut-recipe.html