A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
Prep:10 mins
Serves 2
2 tbsp vegetable or olive oil1 red onion, chopped1 tsp cumin seeds1 tsp mustard seeds (any colour)1 tbsp medium curry powder100g red or green lentil, or a mixture2 medium sweet potatoes, peeled and cut into chunks500ml vegetable stock400g can chopped tomato400g can chickpea, drained¼ small pack coriander (optional)natural yogurt and naan bread, to serve
STEP 1Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened.STEP 2Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes.STEP 3Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through.STEP 4Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread.
