Recipes
Sweet Potato and Lentil Curry
Raid your veg draw and store cupboard for this colourful vegetarian curry packed full of nutritious pulses.
Raid your veg draw and store cupboard for this colourful vegetarian curry packed full of nutritious pulses.
Cook: 45 Mins
Serves: 4
Price: £1.16 per serving
Nutritional Information
Each 528g serving contains
Energy
2476kj
591kcal
2476kj
591kcal
30%
Fat
9.5g
9.5g
Low
14%
14%
Saturates
1.6g
1.6g
Low
8%
8%
Sugars
18g
18g
Low
20%
20%
Salt
1.16g
1.16g
Low
19%
19%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
469kj/112kcal
Typical energy values per 100g:
469kj/112kcal
Ingredients
350g dried yellow Split Peas
1 Vegetable stock cube
500g Sweet Potatoes, peeled and cut into 2–3cm chunks
1 Red Onion, cut into wedges
5 tsp Vegetable oil
4 tsp Garam Masala
400g can Chickpeas, drained
½ tsp crushed dried Chillies
250g Just Essentials by Asda Cherry Tomatoes
4 Garlic cloves, thinly sliced
40g Ginger, peeled and finely grated
250g Just Essentials by Asda Low Fat Natural Yogurt
15g Coriander, stalks finely diced
Method
1
Rinse the split peas in a sieve until the water runs clear, then transfer to a big saucepan with 1.2l of water and the stock cube. Bring to the boil, then add a lid and lower to a simmer. Cook for 40 mins, stirring occasionally. Preheat the oven to 200°C/180°C fan/gas 6.
2
In a large baking tray, toss the sweet potato chunks and red onion wedges with a tablespoon of the oil, half of the garam masala and seasoning. Roast for 10 mins. Stir through the chickpeas with the crushed chillies and roast for another 15 mins, then finally add the tomatoes and cook for 10–12 mins more until the tomatoes are soft. The sweet potato and onion should be tender.
3
Put the garlic and ginger in a non-stick frying pan with 2 tsp of the oil and some seasoning. Fry over a medium heat until soft and turning golden, about 3 mins, then stir in the coriander stalks with the remaining garam masala. Fry for 2 mins more. When the lentils have 10 mins to go, stir in the spiced garlic mixture, re-cover and continue cooking.
4
When the lentils are tender and thickened, vigorously stir to help make the curry even creamier and taste for seasoning. Serve topped with the roasted sweet potato, onions, crispy chickpeas and tomatoes. Finish with big swirls of yogurt and a scattering of coriander leaves.
5
Cook’s tip: Swap the sweet potato chunks for cauliflower, courgettes, butternut squash and even parsnips as other veg becomes plentiful.
6
Leftovers tip: Boil remaining split peas with a ¼ tsp of bicarb until really, really soft, then drain and use in place of chickpeas for super-silky houmous.