Sweet Potato And Lentil Curry

• 1/4 cup oil
• 1 onion finely chopped
• 2 tablespoons ground cumin
• 1 tablespoon yellow mustard seeds
• 1 clove garlic minced
• 6 fresh curry leaves
• 4 cups vegetable stock
• 10 1/2 ounces sweet potato peeled, sliced, halved
• 13 1/2 ounces diced tomatoes
• 3 1/2 ounces red lentils
• 1 chili small, thinly sliced
• 4 1/2 ounces baby spinach leaves
• 2 tablespoons fresh basil plus extra to serve
• steamed rice to serve
• 1/3 cup sliced almonds toasted
• papadums to serve
• 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, yellow mustard seeds, garlic, curry, vegetable stock, sweet potato, tomatoes, red lentils, chili small, baby spinach, fresh basil, rice, papadums, serve

Taken from www.yummly.com/recipe/Sweet-Potato-and-Lentil-Curry-1403872 (may not work)