Creamy lentil & veggie curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp rapeseed oil
- 1 onion, chopped
- 1 tsp ground cumin
- 1 tbsp Madras curry powder
- 200g red lentils
- 2 sweet potatoes, peeled and cut into cubes
- 1l veg stock
- 400g canned peeled cherry tomatoes
- 200g green beans, trimmed and cut into short lengths
- 4 tbsp Greek yogurt plus more for the top if you like
- ½ small bunch coriander, chopped
- ¼ cucumber, finely chopped (optional)
- naan bread and rice to serve
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.
