• 100g lentils
• 2 medium sweet potatoes, peeled and cut into chunks
• 2 tbsp vegetable oil
• 1 onion, chopped
• 1 tsp cumin seed
• 1 tsp mustard seeds
• 1 tbsp curry powder
• 500ml vegetable stock
• 1 x 400g tin of chopped tomatoes
• 1 x 400g tin of chickpeas, drained
• To serve:
• A handful of fresh coriander, chopped
• Natural yoghurt (optional)
• Naan bread

1. Heat the oil in a large pan over a medium-high heat. Add the onion and cook for a few minutes until soft.
2. Add the cumin, mustard and curry powder. Cook, stirring, for about one minute until fragrant.
3. Stir in the lentils, sweet potatoes, vegetable stock and tomatoes. Bring to a boil, then reduce the heat and simmer for 20 minutes until the sweet potatoes are tender.
4. Add the chickpeas and heat through for 2-3 minutes. Serve in warmed bowls with some coriander, natural yoghurt (optional) and naan bread.
To freeze, simply bring the stew to room temperature and freeze in a plastic container or in individual ramekins. To reheat, simply add to a saucepan over a medium heat and warm through until hot and bubbling.