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 lentils, or a mixture of both
- 2 medium sweet potatoes, peeled and cut into chunks
- 500ml vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas, drained
- ¼ small pack coriander (optional)
- natural yogurt, naan bread and rice, to serve
Method
1 Heat the vegetable or olive oil in a large pan, then the chopped red onion and cook for a few mins until softened.
2 Add the cumin seeds, mustard seeds and curry powder, then cook for 1 min more before stirring in the red and/or green lentils, sweet potatoes, vegetable stock and chopped tomatoes.
3 Bring to a boil, then cover and simmer for 20 mins, until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.
4 Season to taste, then sprinkle over the coriander, if you like. Serve with natural yogurt, naan bread and rice.
