INGREDIENTS
METHOD 650g sweet potatoes, peeled and cut into small chunks
1 onion, halved and thinly sliced
2 carrots, scrubbed, halved and sliced lengthways
15g ginger, finely grated
2 garlic cloves, finely grated
2 tsp oil
1 tbs curry powder
1 vegetable stock cube
2 tbs tomato purée
85g red lentils
Handful coriander, chopped, plus sprigs to serve
Generous spoonful 0% fat Greek-style yoghurt
Broccoli, to serve (optional)
Place the sweet potato in a pan of boiling water and cook for 15 minutes, or until tender.
Meanwhile, heat the oil in a pan and fry the onion and carrot for 2 minutes, then add the garlic and ginger and cook, stirring for a minute more. Tip in the curry powder, stir round the pan then add 750ml of the boiling…
