Lentil & sweet potato curry
Lentil & sweet potato curry might be just the Indian recipe you are searching for. Watching your figure? This dairy free, lacto ovo vegetarian, and vegan recipe has 705 calories, 21g of protein, and 22g of fat per serving. For $3.47 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. This recipe serves 2. Head to the store and pick up red onion, naan bread, mustard seeds, and a few other things to make it today. It works well as a rather expensive main course. It is brought to you by BBC Good Food. 287 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 35 minutes. With a spoonacular score of 98%, this dish is awesome. If you like this recipe, you might also like recipes such as Sweet potato and lentil curry, Sweet potato and lentil curry, and LENTIL AND SWEET POTATO CURRY.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
400g can chickpeas, drained
400g can chopped tomatoes
1 tsp cumin seed
1 tbsp medium curry powder
1 tsp mustard seeds (any colour)
natural yogurt and naan bread, to serve
2 tbsp vegetable or olive oil
1 red onion, chopped
2 medium sweet potatoes, peeled and cut into chunks
500ml vegetable stock
100g red or green lentils, or a mixture
Equipment:
frying pan
Cooking instruction summary:
Heat the oil in a large pan, add the onion and cook for a few mins until softened. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the chickpeas, then heat through.Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.
Step by step:
1. Heat the oil in a large pan, add the onion and cook for a few mins until softened.
2. Add the spices and cook for 1 min more, then stir in the lentils, sweet potatoes, stock and chopped tomatoes.Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender.
3. Add the chickpeas, then heat through.Season, sprinkle with coriander, if you like, and serve with seasoned yogurt and naan bread.
Nutrition Information:
covered percent of daily need
