Sweet potato, lentil & chickpea curry with raita

Here’s my take on a traditional Indian dish called chana masala. I realise I’m being totally inauthentic adding sweet potato and lentils, as this should be made only with chickpeas, but I wanted a slightly different texture and taste this time.

The curry works really well with a side of raita as you have a nice fresh crunch from the cucumber and cooling creaminess from the yoghurt to counteract the spicy heat.

I served ours up with a combination of brown basmati, raita and chapatis (recipe here).

Ingredients

Serves 6-8

• 1 large onions, half moon slices

• 2 large garlic cloves, grated

• 1 tsp garam masala

• ½ tsp ground cumin

• ½ tsp dried red chilli flakes

• ¼ tsp turmeric

• 2 x 400g tins tomatoes

• 1 tbsp tomato purée

• 2 x 400g tins chickpeas

• 1 sweet potato, cubed

• 150g red lentils, rinsed well

• 1 tsp sea salt

• 20-30g fresh coriander, optional

  Raita

• 250ml Greek or plain yoghurt

• 2 spring onions, sliced finely

• 15cm cucumber, small cubes

• Juice of ½ - 1 lime

• ½ tsp sea salt

• ¼ tsp ground cumin

Method

• Heat 1 tbsp rapeseed oil in a large pan and then add the onions, frying on low for 10 minutes.

• Next add the garlic for 1 minute and then the spices, warming through for 30 seconds.

• Pour in the tomatoes, plus 1 ½ tins of water, tomato purée, chickpeas, sweet potato and lentils.

• Simmer for 25 minutes.

• Mix all the raita ingredients together.

• Add the salt and a handful of coriander and stir well.

• Serve with basmati rice and or chapatis and extra coriander leaves.

Tip

• If you’re making chapatis then get the dough ready before you start on the curry. That way the dough can rest and then you’ll be ready to roll them out and cook while the curry bubbles away.

• I’ve listed the coriander as optional as I know a lot of people don’t like it. Personally I think the curry tastes more interesting with it in, but it will still be tasty if left out.