Ingredients:
- 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
Method:
- Heat the oil in a large pan over a medium-high heat. Add the onion and cook for a few minutes until soft.
- Add the cumin, mustard and curry powder. Cook, stirring, for about one minute until fragrant.
- 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.
- 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.
