Potato and lentil curry | Diabetes UK

Ingredients

• 1 tsp sunflower oil
• 1 onion, chopped
• 1 tsp mustard seeds
• 2cm fresh ginger, peeled and grated
• 1 tsp chilli powder
• 1 tsp ground coriander
• pinch turmeric
• 6 tbsp fresh coriander, leaves and finely chopped stalks
• 200g chopped tomatoes
• 2 tbsp tomato purée
• 125g yellow lentils, washed and drained
• 600ml vegetable stock
• 900g floury potatoes, peeled and cubed
• fresh coriander leaves, to serve