650 g sweet potatoes
1 onion, halved and thinly sliced
2 carrots, scrubbed
15 g ginger
2 garlic cloves
2 tsp olive oil
1 tbsp curry powder
1 vegetable stock cube
2 tbsp tomato purée
85 g red lentils
1 good handful coriander, chopped
2 tbsp fat-free natural yoghurt, (Greek-Style is best)
Broccoli, to serve
- Put a full kettle on to boil. Peel and cut the sweet potatoes into small chunks, then place in a pan of boiling water and cook for 15 mins, or until tender. Fill the kettle again and re-boil.
- Meanwhile, halve and thinly slice the onion, halve the carrots length ways and slice, and finely grate the ginger and garlic. Heat the oil in a pan and fry the onion and carrot, for 2 mins, add the garlic and ginger, then cook, stirring for 1 min more. Tip in the curry powder, stir round the pan, then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the veg is tender and the liquid has been absorbed. Stir in the coriander.
- When the sweet potatoes are cooked, drain and mash them with the yoghurt and seasoning.
- Spoon the lentil mix into one big or two individual dishes, then top with the sweet potato mixture. Put under a grill to brown a little and serve with broccoli, if you like.