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Takes: 25 minutes
Serves: 2

No nutritional information available.

Ingredients

- ½ tbsp olive oil
- ½ onion, finely chopped
- 1 garlic clove, finely chopped
- 1 tbsp tikka curry paste
- 1 medium sweet potato, cubed
- 227g can chopped tomatoes
- 125ml vegetable stock
- 190g canned green lentils, drained and rinsed
- Salt and freshly ground black pepper
- 2 tbsp natural yoghurt
- 1 small red chilli, deseeded and finely chopped
- Fresh coriander sprigs, to garnish (optional)

Method

1. Heat the oil in a large saucepan over a medium heat. Cook the onion for 4 - 5 minutes, stirring, until softened. Add the garlic and cook, stirring, for 1 minute. Stir in the curry paste until fragrant.

2. Add the sweet potatoes, tomatoes and vegetable stock and stir well. Bring to the boil, then simmer for 30 - 35 minutes, stirring occasionally, until the sweet potatoes are cooked through and mixture thickened. Add the lentils and cook for 1 minute, until heated through. Season with salt and pepper.

3. Spoon the curry into serving dishes and top with the yoghurt. Sprinkle over the chilli and garnish with the coriander, if using. Serve with a tomato and red onion salad and rice, if liked.