Creamy lentil & veggie curry

curry family friendly fibre healthy iron kids lunchbox low fat vegetables vegetarian

Ingredients

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

1l veg stock

400g canned peeled cherry tomatoes

200g green beans , trimmed and cut into short lengths

4 tbsp Greek yogurt plus more for the top if you like

½ small bunch coriander , chopped

¼ cucumber , finely chopped (optional)

naan bread and rice to serve

Method

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.

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.