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Photograph of Lentil & sweet potato curry.

IndianLentil & sweet potato curry

Serves 2 | Prep 10 mins | Cook 25 mins

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

Source: www.bbcgoodfood.com

Ingredients

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2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp cumin seed
1 tsp mustard seeds (any colour)
1 tbsp medium curry powder
100 g red or green lentils, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500 ml vegetable stock
1x 400 g can chopped tomato
1x 400 g can chickpea, drained
¼ small pack coriander (optional)
natural yogurt and naan bread, to serve

Instructions

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Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
Bring to the boil, then cover and simmer for until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.
Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.

Nutrition

Per Serving	% Daily Value
Calories 613 kcal	30.6%
Total Fat 18 g	23.1%
Saturated Fat 2 g	10.0%
Carbohydrates 91 g	33.1%
Dietary Fibre 16 g	57.1%
Sugars 21 g	42.0%
Protein 27 g	54.0%
Sodium 1.8 g	78.3%

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