Lentil & sweet potato curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
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- 2 tbsp vegetable or olive oil
- 1 red onionchopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds(any colour)
- 1 tbsp medium curry powder
- 100g red or green lentilor a mixture
- 2 medium sweet potatoespeeled and cut into chunks
- 500ml vegetable stock
- 400g can chopped tomato
- 400g can chickpeadrained
- ¼ small pack coriander(optional)
- natural yogurtand naan bread, to serve
Nutrition: per serving
- kcal613
- fat18g
- saturates2g
- carbs91g
- sugars21g
- fibre16ghigh
- protein27g
- salt1.8g
Method
step 1
Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
step 2
Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
step 3
Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
step 4
Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
