Marathon recipe for 2 people, takes only 25 mins; recipe has olive oil, red onion, cumin seed, mustard seeds, curry powder, lentil, sweet potato, vegetable stock, chopped tomato, chickpea, coriander and natural yogurt.
Lentil & sweet potato curry
Course: Marathon
Servings
2
servings
Prep time
10 mins
Ingredients
- Coriander: 1/4 small pack coriander (optional)
- Olive Oil: 2 tbsp vegetable or olive oil
- Chopped Tomato: 400g can chopped tomato
- Red Onion: 1 red onion, chopped
- Vegetable Stock: 500ml vegetable stock
- Natural Yogurt: natural yogurt and naan bread, to serve
- Chickpea: 400g can chickpea, drained
- Curry Powder: 1 tbsp medium curry powder
- Sweet Potato: 2 medium sweet potatoes, peeled and cut into chunks
- Lentil: 100g red or green lentil, or a mixture
- Cumin Seed: 1 tsp cumin seeds
- Mustard Seeds: 1 tsp mustard seeds (any colour)
Directions
- Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.
- Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.
- Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.
- Season, sprinkle with 1/4 small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
