Prep Time:  10 minutes        |        Cook Time: 25 - 30 minutes        |        Serves:  4

Ingredients

• 2 cups Chefs’ Cupboard vegetable stock
• ½ cup Oh So Natural dried red lentils
• 400g whole tomatoes  
• 1 medium sweet potato
• 1 brown onion, chopped finely
• 2 tbsp The Olive Tree extra virgin olive oil
• 1 tsp Stonemill crushed garlic
• 1 tbsp Stonemill paprika
• 1 tbsp Stonemill curry powder
• 1 tsp Stonemill cumin
• Salt and pepper, to taste
• ½ cup Lyttos Greek yogurt
• 2 tbsp fresh mint, finely minced
• Fresh coriander leaves, to garnish
• Lime wedges, to serve

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Method

1. Peel and dice sweet potato into 2cm cubes. Heat olive oil in a medium-sized saucepan over medium heat. Add the onions and sauté until soft. Add garlic, paprika, curry powder and cumin and stir for 1-2 minutes until fragrant and being careful not to burn.
2. Roughly chop tomatoes and add to pan. Add lentils, sweet potato and vegetable stock. Stir through and bring to the boil, then reduce heat and simmer for 20 minutes.
3. While curry is cooking, make the yogurt sauce by mixing the yogurt and mint in a bowl.
4. Check lentils are tender and sweet potato is cooked. Season with salt and pepper to taste.
5. To serve, ladle the curry into 4 bowls, and sprinkle with a few coriander leaves.
6. Serve with yogurt sauce and lime wedges.