- 1 cup red lentils
- 30 ml vegetable oil
- 1 onion finely diced
- 1 tbsp fresh ginger root crushed
- 2 cloves garlic crushed
- 1 tbsp Rajah Mild Masala curry powder
- 1 tsp salt
- 8 fresh curry leaves
- 1 red chilli seeds removed and finely chopped
- 2 tbsp tomato paste
- 1 medium-sized sweet potato peeled and cut into 2.5 cm (1 in.) pieces
- 3 cups water
- 1 x 400 g tin chopped tomatoes
- handful fresh coriander to serve
- handful flaked coconut to serve (optional)
Serving Size 4
Amount per serving
- Energy 375
- Protein 18.9g
- Carbohydrate incl. fibre 55.8g
- Carbohydrate excl. fibre 44.6g
- Sugar 8.1g
- Fibre 11.2g
- Fat 10.6g
- Saturated Fat 2.5g
- Unsaturated Fat 7.5g
- Monounsaturated Fat 2.2g
- Polyunsaturated Fat 5.2g
- Trans Fat 0.0g
- Cholesterol 0mg
- Sodium 749mg
- Salt 1.87g
- Calcium 10%
- Iron 40%
- Potassium 27%
- Vitamin C 43%
- Vitamin A 83%
Rinse the lentils under clean, running water then place in a bowl of water and allow to soak.
Heat vegetable oil in a large pot and fry the onion until soft.
Add the ginger, garlic and Rajah Mild Masala curry powder and fry for 1 minute to release the flavour and aroma.
Add the salt, curry leaves, red chilli and tomato paste and fry for a further minute.
Drain the lentils and add them to the pot together with the sweet potato, water and tinned tomatoes.
Stir well and bring to the boil. Once boiling, reduce the heat and allow to simmer covered for 15 minutes, stirring occasionally.
If the consistency is still soupy, continue to simmer uncovered for a further 15 minutes to reduce the liquid.
Season to taste and add a squeeze of lemon juice if necessary then serve with toasted naan bread, fresh coriander and flaked coconut.