Sweet Potato and Lentil Curry

Name: Sweet Potato and Lentil Curry | Asda Good Living
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 350g dried yellow Split Peas; 1 Vegetable stock cube; 500g Sweet Potatoes, peeled and cut into 2–3cm chunks; 1 Red Onion, cut into wedges; 5 tsp Vegetable oil; 4 tsp Garam Masala; 400g can Chickpeas, drained; ½ tsp crushed dried Chillies; 250g Just Essentials by Asda Cherry Tomatoes; 4 Garlic cloves, thinly sliced; 40g Ginger, peeled and finely grated; 250g Just Essentials by Asda Low Fat Natural Yogurt; 15g Coriander, stalks finely diced

Raid your veg draw and store cupboard for this colourful vegetarian curry packed full of nutritious pulses.

By Asda Good Living,22nd January 2024

Cook: 45 Mins

Serves: 4

Price: £1.16 per serving

Nutritional Information

Each 528g serving contains

Energy
13063kj
591kcal

30%

Fat
9.5g

Low
14%

Saturates
1.6g

Low
8%

Sugars
18g

Low
20%

Salt
1.16g

Low
19%

of your 5-a-day

of your reference intake.
Typical energy values per 100g:
2474kj/591kcal

Ingredients

350g dried yellow Split Peas

1 Vegetable stock cube

500g Sweet Potatoes, peeled and cut into 2–3cm chunks

1 Red Onion, cut into wedges

5 tsp Vegetable oil

4 tsp Garam Masala

400g can Chickpeas, drained

½ tsp crushed dried Chillies

250g Just Essentials by Asda Cherry Tomatoes

4 Garlic cloves, thinly sliced

40g Ginger, peeled and finely grated

250g Just Essentials by Asda Low Fat Natural Yogurt

15g Coriander, stalks finely diced

Method

Rinse the split peas in a sieve until the water runs clear, then transfer to a big saucepan with 1.2l of water and the stock cube. Bring to the boil, then add a lid and lower to a simmer. Cook for 40 mins, stirring occasionally. Preheat the oven to 200°C/180°C fan/gas 6.

In a large baking tray, toss the sweet potato chunks and red onion wedges with a tablespoon of the oil, half of the garam masala and seasoning. Roast for 10 mins. Stir through the chickpeas with the crushed chillies and roast for another 15 mins, then finally add the tomatoes and cook for 10–12 mins more until the tomatoes are soft. The sweet potato and onion should be tender.

Put the garlic and ginger in a non-stick frying pan with 2 tsp of the oil and some seasoning. Fry over a medium heat until soft and turning golden, about 3 mins, then stir in the coriander stalks with the remaining garam masala. Fry for 2 mins more. When the lentils have 10 mins to go, stir in the spiced garlic mixture, re-cover and continue cooking.

When the lentils are tender and thickened, vigorously stir to help make the curry even creamier and taste for seasoning. Serve topped with the roasted sweet potato, onions, crispy chickpeas and tomatoes. Finish with big swirls of yogurt and a scattering of coriander leaves.