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SWEET POTATO AND RED LENTIL CURRY

Sweet Potato & Lentil curry

Serves: 4               Time to make: 30 mins

        INGREDIENTS

  • 2 medium onions, finely diced
  • 2 teaspoons cumin seeds
  • 2 teaspoons mustard seeds or wholegrain mustard
  • 3 tablespoons curry powder
  • 1 cup red lentils
  • 2 large sweet potatoes (about 400g), peeled, cut into chunks
  • 2 cups reduced-salt vegetable stock
  • 2 x 400g cans no-added-salt chopped tomatoes
  • 4 cups chopped mixed veg (cauliflower, carrot, zucchini)
  • 1/2 cup reduced-fat natural yoghurt, to serve

INSTRUCTIONS

  1. Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add onions and sauté until soft. Add all spices and cook for 1 more minute, or until fragrant.
  2. Add lentils, sweet potatoes, stock and tomatoes to saucepan with 2 cups water; stir and bring to the boil. Add mixed veg, cover pan and simmer for 20 minutes, or until potato is tender.
  3. Season curry with cracked black pepper, top with a dollop of natural yoghurt and serve.
  4. Garnish curry with sprigs of fresh herbs, if preferred.
Author: Donna Saunders