Sweet potato and lentil curry

50 MINUTES | SERVES 4 | EASY |

LC

vegetable oil 2 tsp

red onion 1 large, finely chopped

garlic 4 cloves, crushed

ginger a thumb-sized piece, finely grated

curry leaves 6 fresh or dried (optional)

ground cumin 2 tsp

ground coriander 2 tsp

ground turmeric 1 tsp

sweet potatoes 2 medium (about 500g), cut into chunks

red split lentils 75g

low-fat coconut milk 400ml tin

vegetable stock 400ml

coriander a handful of leaves

lime 1, wedged

• Heat the oil in a large pan over a medium heat and cook three-quarters of the onion with a pinch of salt for 10 minutes, stirring regularly, until softened. Add the garlic, ginger and curry leaves, if using, and cook for 2 minutes. Add in the spices and cook for 1 minute. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 minutes, adding a splash of water if it’s getting dry, until the potatoes and lentils are cooked through. Season.

• Serve in bowls with coriander and the remaining onion on top, with lime wedges for squeezing over.

PER SERVING 314 KCALS | FAT 10.6G

SATURATES 6.6G | CARBS 42.1G | SUGARS 15.2G

FIBRE 7.8G | PROTEIN 8.8G | SALT 0.4G

lemon runny honey extra-virgin olive oil 2 tsp

• Heat the oven to 200C/fan 180C/gas 6. Cook the potatoes in a large pan of lightly salted water until just cooked, then drain well. Tip into a bowl with some seasoning and spray with oil, and toss until well coated. Tip onto a non-stick baking tray and roast for 30 minutes, tossing halfway, until golden.

• Meanwhile, bring a large pan of lightly salted water to the boil and blanch the green beans for 2 minutes until tender. Scoop out and run under cold water until completely cold. In the same pan, carefully lower in the eggs and simmer for 6 minutes 30 seconds,