Lentil and Sweet potato curry
A tasty vegetarian curry with cheap ingredients makes the perfect warming curry
Ingredients
2 tbsp sunflower or vegetable oil
1 onion, chopped
2 garlic clove, crushed
700g sweet potatoes, peeled and cut into chunks
4 carrots, thickly sliced
2 parsnip, thickly sliced
2 tbsp curry paste or powder
1 litre/1¾ pints vegetable stock
100g red lentils
a small bunch of fresh coriander, roughly chopped
low-fat yoghurt and naan bread, to serve
The How to bit
- Heat the oil in a large pan and cook the onion and garlic over a medium heat for 3-4 minutes until softened, stirring occasionally.
- Tip in the potatoes, carrots and parsnips, turn up the heat and cook for 6-7 minutes, stirring, until the vegetables are golden.
- Stir in the curry paste or powder, pour in the stock and then bring to the boil. Reduce the heat, add the lentils, cover and simmer for 15-20 minutes until the lentils and vegetables are tender and the sauce has thickened.
- Stir in most of the coriander, season and heat for a minute or so.
- Top with yoghurt and the rest of the coriander. Serve with naan bread.