Sweet Potato And Lentil Curry

• 1/4 cup oil
• 1 None onion, finely chopped
• 2 tbsp ground cumin
• 1 tbsp yellow mustard seeds
• 1 clove garlic, minced
• 6 None fresh curry leaves
• 4 cups vegetable stock
• 10.5 oz sweet potato, peeled, sliced, halved
• 1 (13.5 oz) can diced tomatoes
• 3.5 oz red lentils
• 1 None small chili, thinly sliced
• 4.5 oz baby spinach leaves
• 2 tbsp fresh basil, plus extra to serve
• None None steamed rice, to serve
• 1/3 cup sliced almonds, toasted
• None None papadums, to serve
• None None yogurt, to serve

1. Heat oil in a large saucepan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, mustard seeds, garlic and curry leaves. Cook for 1-2 mins, until fragrant. Add stock, sweet potato, 2 cups water, tomatoes, lentils and chili. Bring to a boil, reduce heat and simmer for 35-40 mins, until vegetables are tender. Add spinach and simmer for 1-2 mins, until wilted. Remove from heat and add basil.
2. Serve curry with rice. Garnish with sliced almonds and basil. Serve papadums and yogurt on the side.

oil, onion, ground cumin, clove garlic, curry, vegetable stock, sweet potato, tomatoes, red lentils, chili, baby spinach, fresh basil, steamed rice, almonds, papadums, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/25907 (may not work)