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Creamy lentil & veggie curry

Ingredients

  1. Step 1 2 tbsp rapeseed oil
  2. Step 2 1 onion , chopped
  3. Step 3 1 tsp ground cumin
  4. Step 4 1 tbsp Madras curry powder
  5. Step 5 200g red lentils
  6. Step 6 2 sweet potatoes , peeled and cut into cubes
  7. Step 7 1l veg stock
  8. Step 8 400g canned peeled cherry tomatoes
  9. Step 9 200g green beans , trimmed and cut into short lengths
  10. Step 10 4 tbsp Greek yogurt plus more for the top if you like
  11. Step 11 ½ small bunch coriander , chopped
  12. Step 12 ¼ cucumber , finely chopped (optional)
  13. Step 13 naan bread and rice to serve
Creamy lentil & veggie curry
Calories: 444 Carbohydrate: 58 g Protein: 19 g Fat: 12 g
Cook time: 40 minutes Prep time: 10 minutes Total time: 50 minutes Servings: 4

TAGS

Dinner Lunch Main course Supper Curry Family friendly Fibre Healthy Iron Kids lunchbox Low fat Lulu Grime Vegetable Vegetarian

Directions

  1. 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.
  2. 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.