Name: Sweet potato and lentil curry
Total time: 50 min
Yield: Serves 4
Ingredients: 2 tsp vegetable oil; 1 large red onion, finely chopped; 4 cloves garlic, crushed; a thumb-sized piece ginger, finely grated; 6 fresh or dried curry leaves (optional); 2 tsp ground cumin; 2 tsp ground coriander; 1 tsp ground turmeric; 2 medium (about 500g) sweet potatoes, cut into chunks; 75g red split lentils; 400ml tin low-fat coconut milk; 400ml vegetable stock; coriander, a handful of leaves; 1 lime, wedged

Bowls of sweet potato and lentil curry topped with coriander and lime

2 tsp vegetable oil
1 large red onion
finely chopped
4 cloves garlic
crushed
a thumb-sized piece ginger
finely grated
6 fresh or dried curry leaves (optional)
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground turmeric
2 medium (about 500g) sweet potatoes
cut into chunks
75g red split lentils
400ml tin low-fat coconut milk
400ml vegetable stock
coriander
a handful of leaves
1 lime
wedged

Method

step 1
Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.
step 2
Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.