Lentil & sweet potato curry

Lentil & sweet potato curry

Lentil & sweet potato curry

fixings

2 tbsp vegetable or olive oil

1 red onion, cleaved

1 tsp cumin seed

1 tsp mustard seeds (any shade)

1 tbsp medium curry powder

100g red or green lentils, or a mixture

2 medium sweet potatoes, peeled and cut into pieces

500ml vegetable stock

400g can slashed tomatoes

400g can chickpeas, emptied

¼ little pack coriander (discretionary)

regular yogurt and naan bread, to serve

technique

Heat the oil in an expansive skillet, include the onion and cook for a couple of mins until diminished. Include the flavors and cook for 1 min all the more, then mix in the lentils, sweet potatoes, stock and cleaved tomatoes.

Bring to the bubble, then cover and stew for 20 mins until the lentils and sweet potatoes are delicate. Include the chickpeas, then hotness through.

Season, sprinkle with coriander, on the off chance that you like, and present with prepared yogurt and naan bread