Lentil & sweet potato curry

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

Ingredients

Instructions

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

Nutrition