recipes
Vegetarian sweet potato and lentil curry
Serves: 2
2016-11-10
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, sliced
- 3 cloves garlic
- 1 inch piece ginger, chopped
- 1 red chilli, chopped
- 1 tsp ground cumin
- 1 large sweet potato, peeled and cut into cubes
- 250g red split lentils
- 1 curry stock pot (Knorr)
- 500ml hot water
- 1 large handful baby spinach leaves
- 2 naan bread
- Fresh mint and coriander leaves
- 2 tbsp plain yogurt
Method
Start this recipe by cooking the garlic and onion in a pan with the oil for 10 minutes. Next, add in the ginger, chilli and cumin and cook for 2 minutes. Add in the sweet potato and toss around in the pan to coat with spices. Add in the rinsed lentils, curry stock pot and hot water and bring to the boil. Reduce the heat and cook for 20 minutes until the sweet potato is soft. Turn off the heat, mix in the spinach leaves and mix to wilt. To serve, spoon the curry into large deep bowls, drizzle over the plain yogurt and serve sprinkled with the fresh herbs on top and the naan bread on the side.
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