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Lentil & sweet potato curry with yogurt & naan breads

Lentil & sweet potato curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal613
fat18g
saturates2g
carbs91g
sugars21g
fibre16g
protein27g
salt1.8g
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Ingredients

  • 2 tbsp vegetable or olive oil
  • 1 red onion, chopped
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds (any colour)
  • 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

  • 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.

Goes well with

Recipe from Good Food magazine, April 2014

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A star rating of 4.7 out of 5.296 ratings
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