Creamy lentil & vegetable curry
Swap in different veg if you like, or add a can of chickpeas to make it chunkier. A garnish of cucumber adds fresh crunch if you’re serving this for dinner.
Take to school in:
a wide-necked thermos.
SERVES 4 PREP 10 mins COOK 30 mins EASY VG
2 tbsp rapeseed oil
1 onion, chopped
1 tsp ground cumin
1 tbsp Madras curry powder 200g red lentils
2 sweet potatoes, peeled and cut into cubes
1 litre vegetable stock 400g can peeled cherry tomatoes
200g green beans, trimmed and cut into short lengths
4 tbsp Greek yogurt plus extra to serve, if you like
½ small bunch coriander, chopped
¼ cucumber, finely chopped (optional) naan bread and rice, to serve
1 Heat the oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, stock and the cherry tomatoes.
2 Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. Add the beans and cook for 2 mins, then stir in the yogurt and some seasoning. Sprinkle over the coriander and chopped cucumber, if using, and serve with naan bread and rice.
GOOD TO KNOW healthy • low fat • fibre • iron • 3 of 5-a-day PER SERVING 444 kcals • fat 12g • saturates 4g • carbs 58g • sugars 20g • fibre 12g • protein 19g • salt 1g