Lentil & sweet potato curry

Dinner with 12 ingredients.

Servings: 2

Total time: 35 minutes

Ingredients

• 1 teaspoon cumin seeds
• 400 gram can chickpea drained
• 500 millilitre vegetable stock
• 1 red onion chopped
• 100 gram red or green lentil or a mixture
• 2 medium sweet potatoes peeled and cut into chunks
• natural yogurt and naan bread, to serve
• 2 tablespoon vegetable or olive oil
• 1 teaspoon mustard seeds (any colour)
• 1 tablespoon medium curry powder
• 400 gram can chopped tomato
• 0.25 small pack coriander (optional)

Method

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. 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. 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. Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.