2 tbsp vegetable or olive oil
1 red onion, chopped
1 tsp each cumin and mustard seeds
1 tbsp medium curry powder
100 g red or green lentils, or a mixture
2 medium sweet potatoes, peeled and cut into chunks
500 ml vegetable stock
400 g can chopped tomatoes
400 g can chickpeas, drained
¼ small pack coriander (optional), natural yoghurt and naan bread, to serve
- Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.
- Season, sprinkle with coriander, if you like, and serve with seasoned yoghurt and naan bread.