Creamy lentil and vegetable curry

• rapeseed oil↗2 tbsp tbsp
• onion↗1

  chopped

• ground cumin↗1 tsp tsp
• Madras curry powder↗1 tbsp tbsp
• red lentils↗200g g
• sweet potato↗2

  peeled and diced

• vegetable broth↗1l l
• canned peeled cherry tomatoes↗400g g
• green beans↗200g g

  trimmed and cut into short pieces

• Greek yogurt↗4 tbsp tbsp

  extra for topping if desired

• coriander↗½ small bunch

  chopped

• cucumber↗¼

  finely chopped (optional)

• naan bread↗

  and rice for serving

Step-by-step instructions

1. 1

   Heat the oil in a large pan and sauté the onion for a few minutes until soft. Add the spices and cook for 1 minute, then add the lentils, sweet potato, broth and cherry tomatoes.

2. 2

   Bring to a boil, then cover and simmer for 20 minutes until the lentils and sweet potato are tender. Add the green beans and cook for 2 minutes, then stir in the yogurt and a little seasoning. If desired, sprinkle with cilantro and finely chopped cucumber and serve with naan bread and rice.