Lentil and sweet potato curry

Search Filters

• / Main Course
• / Indian
• / Serves 2
• / Prep in 10 mins
• / Cook in 25 mins

Ingredients

• 2 tbsp vegetable or olive oil
• 1 red onion, chopped
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tbsp medium curry powder
• 100g red or green lentil, or a mixture
• 2 medium sweet potatoes, peeled and cut into chunks
• 500ml vegetable stock
• 400g can chopped tomato
• 400g can chickpea, drained
• ¼ small pack coriander (optional)
• natural yogurt and naan bread, to serve

Method

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.
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.
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.
4. Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.

Tags

Notes