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Ingredients


Rapeseed oil

2 tbsp

Onion

1, chopped

Ground cumin

1 tsp

Madras curry powder

1 tbsp

Red lentils

200g

Sweet potatoes

2, peeled and cut into cubes

Veg stock

1l

Canned peeled cherry tomatoes

400g

Green beans

200g, trimmed and cut into short lengths

Greek yogurt

4 tbsp plus more for the top if you like

Coriander

½ small bunch, chopped

Cucumber

¼ ,finely chopped (optional)

Naan bread

to serve

Rice

to serve

Instructions

Step 1

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.

Step 2

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender.

Add the beans and cook for 2 mins then stir in the yogurt and some seasoning.

Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat

Ingredients


Rapeseed oil

2 tbsp

Onion

1, chopped

Ground cumin

1 tsp

Madras curry powder

1 tbsp

Red lentils

200g

Sweet potatoes

2, peeled and cut into cubes

Veg stock

1l

Canned peeled cherry tomatoes

400g

Green beans

200g, trimmed and cut into short lengths

Greek yogurt

4 tbsp plus more for the top if you like

Coriander

½ small bunch, chopped

Cucumber

¼ ,finely chopped (optional)

Naan bread

to serve

Rice

to serve

Instructions

Step 1

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.

Step 2

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender.

Add the beans and cook for 2 mins then stir in the yogurt and some seasoning.

Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat

Ingredients


Rapeseed oil

2 tbsp

Onion

1, chopped

Ground cumin

1 tsp

Madras curry powder

1 tbsp

Red lentils

200g

Sweet potatoes

2, peeled and cut into cubes

Veg stock

1l

Canned peeled cherry tomatoes

400g

Green beans

200g, trimmed and cut into short lengths

Greek yogurt

4 tbsp plus more for the top if you like

Coriander

½ small bunch, chopped

Cucumber

¼ ,finely chopped (optional)

Naan bread

to serve

Rice

to serve

Instructions

Step 1

Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.

Step 2

Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender.

Add the beans and cook for 2 mins then stir in the yogurt and some seasoning.

Sprinkle over the coriander and chopped cucumber if using and serve with naan bread and rice.

Nutrition

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Ut enim ad minim veniam, quis nostrud exercitation ullamco laboris nisi ut aliquip ex ea commodo consequat