Sweet potato, chickpea & red lentil curry



Make curry paste: To 1 tbsp white vinegar and rapeseed oil add 3 whole cloves, 3 cardamon pods, 3 curry leaves, 3 clove curshed garlic; half tsp turmeric, cumin and paprika; 1tsp garam masala, white pepper, mustard seeds, fennel seeds and chilli flakes. Mix well.

Brush a fry pan with oil and fry 1 diced onion for 1 min. Add the curry paste and cook 1 min.

Add 100g red lentils, 400g chopped tomatoes, 400g canned chickpeas (drained), 400g diced sweet potato, 2 tbsp frozen peas and 400ml vegatable stock.

Bring to boil with a lid on. Reduce to med heat and cook until potatoes are soft (30-45 mins) adding 1tsp fenugreek for the last 5 mins of cooking time. Add a handful of raisins just before serving with boiled white or brown rice. Serves 4.