Butternut, Sweet Potato and Red Lentil Curry

Serves 2

15ml olive oil
1 onion, chopped
5ml garlic, chopped
5ml dried chilli
5ml ginger powder
2.5ml turmeric
2.5ml coriander powder
1ml cumin
1ml cinnamon
15ml curry powder (or to taste)
1 small sweet potato, sliced
1 small butternut, cubed
125ml red lentils
½ can chopped tomatoes
1 can chickpeas
250ml vegetable stock
250ml water
fresh coriander leaves, to serve

  • Fry onion until soft.
  • Add spices and fry for a couple of minutes.
  • Add veggies, stock and water and simmer covered for 10 minutes.
  • Then add red lentils, cover and simmer for a further 10 minutes.
  • Add tomatoes, chickpeas and extra water if necessary. Simmer for 5-10 minutes until chickpeas are warmed through.
  • Serve on rice with fresh coriander leaves.

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