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
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