Lentil & sweet potato curry - Good Food Middle East
A storecupboard spice pot with red and green lentils, chickpeas and coriander. Serve with yogurt and naan bread
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Ingredients
- 2 tbsp vegetable or olive oil
- 1 red onion, chopped
- 1 tsp cumin seed
- 1 tsp mustard seeds (any colour)
- 1 tbsp medium curry powder
- 100g red or green lentils, or a mixture
- 2 medium sweet potatoes, peeled and cut into chunks
- 500ml vegetable stock
- 400g can chopped tomatoes
- 400g can chickpeas, drained
- ¼ small pack coriander (optional)
- natural yogurt and naan bread, to serve
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