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Ingredients

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.

Recipe from Good Food magazine, April 2014

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A star rating of 4.7 out of 5.307 ratings
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