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
- 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.
- 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.
- While curry is cooking, make the yogurt sauce by mixing the yogurt and mint in a bowl.
- Check lentils are tender and sweet potato is cooked. Season with salt and pepper to taste.
- To serve, ladle the curry into 4 bowls, and sprinkle with a few coriander leaves.
- Serve with yogurt sauce and lime wedges.