Swap in different veg to this family-friendly curry, or add a can of chickpeas to make it chunkier. Kids can take it to school in a wide-necked thermos
Prep:10 mins
Serves 4
2 tbsp rapeseed oil1 onion, chopped1 tsp ground cumin1 tbsp Madras curry powder200g red lentils2 sweet potatoes, peeled and cut into cubes1l veg stock400g canned peeled cherry tomatoes200g green beans, trimmed and cut into short lengths4 tbsp Greek yogurt plus more for the top if you like½ small bunch coriander, chopped¼ cucumber, finely chopped (optional)naan bread and rice to serve
STEP 1Heat 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 2Bring 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.
