Lentil and Sweet Potato Curry

Lentil and Sweet Potato Curry

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Ingredients

  • 1 tbsp olive oil
  • 1/2 red onion, chopped 
  • 1 tablespoon medium curry powder or 1 tablespoon of Thai green curry paste 
  • 50g red lentils 
  • 1 sweet potato, peeled and cut into chunks 
  • 250ml water
  • 1 vegetable stock cube
  • 200g canned chopped tomatoes
  • 150g canned chickpeas, drained

    Method


      Heat the oil in a large pan, add the onion and cook for a few mins until softened. 2. Add the curry powder or paste and cook for 1 min. 3. Stir in the lentils, sweet potatoes, and chopped tomatoes. 4. Boil the water in the kettle and add to a jug with the stock cube. Stir until dissolved and add to the pan. 5. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. 6. Add the chickpeas, then heat through. Serve on a plate and enjoy

    Nutrition Facts

    Per Serving: Full Nutrition

    Ingredients

    • 1 tbsp olive oil
    • 1/2 red onion, chopped 
    • 1 tablespoon medium curry powder or 1 tablespoon of Thai green curry paste 
    • 50g red lentils 
    • 1 sweet potato, peeled and cut into chunks 
    • 250ml water
    • 1 vegetable stock cube
    • 200g canned chopped tomatoes
    • 150g canned chickpeas, drained

      Method


        Heat the oil in a large pan, add the onion and cook for a few mins until softened. 2. Add the curry powder or paste and cook for 1 min. 3. Stir in the lentils, sweet potatoes, and chopped tomatoes. 4. Boil the water in the kettle and add to a jug with the stock cube. Stir until dissolved and add to the pan. 5. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. 6. Add the chickpeas, then heat through. Serve on a plate and enjoy

      Nutrition Facts

      Per Serving: Full Nutrition

      Reviews

      Description

      Ingredients

      • 1 tbsp olive oil
      • 1/2 red onion, chopped 
      • 1 tablespoon medium curry powder or 1 tablespoon of Thai green curry paste 
      • 50g red lentils 
      • 1 sweet potato, peeled and cut into chunks 
      • 250ml water
      • 1 vegetable stock cube
      • 200g canned chopped tomatoes
      • 150g canned chickpeas, drained

        Method


          Heat the oil in a large pan, add the onion and cook for a few mins until softened. 2. Add the curry powder or paste and cook for 1 min. 3. Stir in the lentils, sweet potatoes, and chopped tomatoes. 4. Boil the water in the kettle and add to a jug with the stock cube. Stir until dissolved and add to the pan. 5. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. 6. Add the chickpeas, then heat through. Serve on a plate and enjoy

        Nutrition Facts

        Per Serving: Full Nutrition

        Ingredients

        • 1 tbsp olive oil
        • 1/2 red onion, chopped 
        • 1 tablespoon medium curry powder or 1 tablespoon of Thai green curry paste 
        • 50g red lentils 
        • 1 sweet potato, peeled and cut into chunks 
        • 250ml water
        • 1 vegetable stock cube
        • 200g canned chopped tomatoes
        • 150g canned chickpeas, drained

          Method


            Heat the oil in a large pan, add the onion and cook for a few mins until softened. 2. Add the curry powder or paste and cook for 1 min. 3. Stir in the lentils, sweet potatoes, and chopped tomatoes. 4. Boil the water in the kettle and add to a jug with the stock cube. Stir until dissolved and add to the pan. 5. Bring to the boil, then cover and simmer for 20 mins until the lentils and sweet potatoes are tender. 6. Add the chickpeas, then heat through. Serve on a plate and enjoy

          Nutrition Facts

          Per Serving: Full Nutrition

          Reviews

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