Sweet Potato and Lentil Curry

Ainekset

180g / 1 cup split red lentils

1 onion, finely chopped

3 garlic cloves, finely chopped

1 tbsp ginger, finely grated

1 tin chopped tomatoes

2 medium sweet potatoes, small cubes

1 tin coconut milk

lime/lemon juice for serving

1 tsp whole grain mustard seeds

1 tsp cumin

1 tsp coriander

½ tsp turmeric

½ tsp cinnamon

½ tsp hot chilli powder

¼ ground cardamom

Ohjeet

Heat up oil on a medium heat, in a heavy bottom pan. Once the oil is hot, add mustard seeds and wait until they start popping, stirring from time to time.

Add chopped onion, saute it gently, stirring from time to time until it gets soft and lightly caramelised in places.

Add garlic and ginger. Cook for about 2 minutes stirring frequently so that ginger does not stick to the pan.

Reduce the heat to low and add all the ground spices. Coat everything in the pot in the spices. Stir frequently, cook for 1-2 minutes until all spices are fragrant.

Add chopped tomatoes and 240 ml / 1 cup of water. Cover and cook for a few minutes until the tomatoes soften and fall apart.

Add rinsed lentils, sweet potato and about 500 ml / 2 cups of water.

Let everything come to a gentle boil for 15-20 mins, simmer covered until sweet potato is tender and the curry thickens – add a splash of water if it is getting too dry.

Add salt, coconut milk. Cook for a further 5 minutes to allow the curry to thicken.

Season with garam masala and lime juice. Adjust seasoning and spiciness if needed.

Serve on top of cooked rice.