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Preparation Method

Prep onion, chopped sweet potatoes, peeled and cut into chunks can chickpea, drained STEP 1 Heat 2 tbsp vegetable or olive oil in a large pan, add 1 chopped red onion and cook for a few mins until softened. STEP 2 Add 1 tsp cumin seeds, 1 tsp mustard seeds and 1 tbsp medium curry powder and cook for 1 min more, then stir in 100g red or green lentils (or a mixture), 2 medium sweet potatoes, cut into chunks, 500ml vegetable stock and a 400g can chopped tomatoes. STEP 3 Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add a drained 400g can chickpeas, then heat through. STEP 4 Season, sprinkle with ¼ small pack coriander, if you like, and serve with seasoned yogurt and naan bread. source: bbcgoodfood.com