Lentil & sweet potato curry

• vegetable or olive oil2 tbsp tbsp
• red onion↗1

  chopped

• cumin seeds↗1 tsp tsp
• mustard seeds1 tsp tsp

  (any colour)

• medium curry powder↗1 tbsp tbsp
• red or green lentil100g g

  or a mixture

• medium sweet potatoes↗2

  peeled and cut into chunks

• vegetable stock↗500ml ml
• can chopped tomato400g g
• can chickpea↗400g g

  drained

• small pack coriander¼

  (optional)

• natural yogurt↗

  and naan bread, to serve

Step-by-step instructions

1. 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. 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. 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. 4

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