Lentil & Sweet potato curry
Recipe by Indian Mart
This scrummy vegan curry recipe is one no to miss! This is a staple in our office when we make lunches and its a very easy one to make.
Prepare your fresh ingredients- chop/dice 1 red onion, peel and dice into good size chunks 2 medium size sweet potatoes, drain 1 can of chickpeas and set to the side.
In a large pan add 2 tbsp of oil and heat through. Add the onion and cook for a few minutes until it has softened.
Then add all of the spices, allow to cook through for around 1 minute and then stir in the lentils, sweet potatoes, stock and chopped tomatoes.
On a medium heat bring the ingredients to the boil, then pop the lid on the pan and simmer for around 20 minutes or until the lentils and sweet potatoes are tender.
Add the chickpeas to the dish and stir in well; allow to cook through for a further couple of minutes to ensure the chickpeas have had time to cook through. Serve up with a little coriander sprinkled over.
This can be served with a coriander rice or a scrummy bread!