Porridge with blueberry compote
Top high-fibre porridge oats with creamy Greek yogurt and healthy blueberries – buy frozen to help cut the cost of this filling breakfast
Indian sweet potato & dhal pies
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 650g sweet potatoespeeled and cut into small chunks
- 1 onionhalved and thinly sliced
- 2 carrotsscrubbed, halved and sliced lengthways
- 15g gingerfinely grated
- 2 garlic clovesfinely grated
- 2 tsp oil
- 1 tbsp curry powder
- 1 vegetable stock cube
- 2 tbsp tomato purée
- 85g red lentils
- good handful corianderchopped, plus sprigs to serve
- generous spoonful 0% fat Greek-style yogurt
- broccolito serve (optional)
Nutrition: per serving
- kcal565
- fat4glow
- saturates1g
- carbs104g
- sugars41g
- fibre20g
- protein19g
- salt2.1g
Method
step 1
Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
step 2
Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
step 3
When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
step 4
Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.
