Spicy Sweet Potato and Red Lentil Stew

Charmaine Lu -
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 700g peeled and chopped sweet potatoes
  • 4 sliced carrots
  • 2 sliced parsnips
  • 2 tbsp curry powder
  • 1 litre veg stock
  • 100g red lentils
  • Chopped coriander
  • Cook the onion and garlic in the oil in a casserole dish for 4 mins, then add the sweet potatoes, parsnips and carrots. Cook for 8 mins, stirring until the veggies are golden. Stir in the curry powder and bring to a simmer. Add the lentils, cover with the lid and cook for 20 mins or until tender.
  • Stir in most of the coriander and season well. Heat for 3 mins, then top with more coriander and dollop of yoghurt, if you fancy.
35 mins
4 serving