BBC Good Food Magazine
Creamy lentil & veggie curry
This versatile family-friendly curry combines sweet potato, madras spice and Greek yogurt for a warming meal. Stretch the recipe further by adding a can of chickpeas, butter beans or cannellini beans. You can then turn it into soup the following day simply by adding warm stock and blending.
SERVES 4 PREP 10 mins COOK 30 mins EASY V ❄
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
1 litre veg stock
400g canned peeled cherry tomatoes 200g green beans, trimmed and cut into
4 tbsp Greek yogurt, plus extra to serve ½ small bunch of coriander, chopped ¼ cucumber, inely chopped (optional) naan and rice, to serve
Heat the oil in a large pan and fry the onion for a few minutes until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, veg stock and the cherry tomatoes.
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 season. Will keep chilled for up to two days. Sprinkle over the coriander and chopped cucumber, if using, and serve with naan, more yogurt and rice.
GOOD TO KNOW low fat • ibre • iron • vit c • 3 of 5-a-day PER SERVING 444 kcals • fat 12g • saturates 4g • carbs 58g • sugars 20g • ibre 12g • protein 19g • salt 1g