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Lentil & sweet potato curry

Lentil & sweet potato curry with yogurt & naan breads

Lentil & sweet potato curry

Name: Lentil & sweet potato curry
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2
Cuisine: Indian
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

Ren Behan

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Serves 2

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.7 out of 5.366 ratingsRate

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

Freezable

Egg-free

Nut-free

Vegetarian

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Alternatives

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal613
fat18g
saturates2g
carbs91g
sugars21g
fibre16g

high
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.

Recipe from Good Food magazine, April 2014

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A star rating of 4.7 out of 5.366 ratings

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