Olive oil spray
1 red onion, chopped
1 clove garlic, crushed
1 tbsp curry powder
1 tsp cumin seeds
¼ cup red lentils
¼ cup green lentils
1 inch piece fresh ginger, peeled & grated
1 medium sweet potato, peeled & cubed
2 cups reduced-salt vegetable stock
400g can diced tomatoes
Pinch of salt
Spray a non-stick frypan with olive oil. Add the onions and garlic and cook over medium heat until softened.
Add the curry powder and cumin seeds and cook for 2 minutes. Stir in the lentils, ginger, sweet potatoes, stock and tomatoes.
Bring to the boil, reduce the heat, cover and simmer for 20 minutes or until the lentils and sweet potato are cooked. Take care not to overcook the sweet potato as it can turn to mush.
Season with a pinch of salt and serve with naan bread and minty yoghurt sauce (see recipes).
3 serves of vegies in each serve of this recipe.