Creamy lentil & veggie curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp rapeseed oil
- 1 onionchopped
- 1 tsp ground cumin
- 1 tbsp Madras curry powder
- 200g red lentils
- 2 sweet potatoespeeled and cut into cubes
- 1l veg stock
- 400g canned peeled cherry tomatoes
- 200g green beanstrimmed and cut into short lengths
- 4 tbsp Greek yogurtplus more for the top if you like
- ½ small bunch corianderchopped
- ¼ cucumberfinely chopped (optional)
- naan breadand rice to serve
Nutrition: Per serving
- kcal444
- fat12g
- saturates4g
- carbs58g
- sugars20g
- fibre12g
- protein19g
- salt1g
Method
step 1
Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
step 2
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.
