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Lentil & sweet potato curry

Ingredients

  1. Step 1 2 tbsp vegetable or olive oil
  2. Step 2 1 red onion, chopped
  3. Step 3 1 tsp cumin seeds
  4. Step 4 1 tsp mustard seeds (any colour)
  5. Step 5 1 tbsp medium curry powder
  6. Step 6 100g red or green lentil, or a mixture
  7. Step 7 2 medium sweet potatoes, peeled and cut into chunks
  8. Step 8 500ml vegetable stock
  9. Step 9 400g can chopped tomato
  10. Step 10 400g can chickpea, drained
  11. Step 11 ¼ small pack coriander (optional)
  12. Step 12 natural yogurt and naan bread, to serve
Lentil & sweet potato curry
Calories: 613 Carbohydrate: 91 g Protein: 27 g Fat: 18 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 2

TAGS

Main course Indian 2 serving 30-60 minute 4 of 5-a-day 800 kcal or less Fibre Iron Meals for two Ren Behan Vegetarian curry Vegetarian Vitamin c

Directions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4 Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.