If I were in a cold climate, I would probably make this more. Since I received sweet potatoes in a veggie delivery a few weeks ago, I have been trying to cook with them more. They are available at most Topps supermarkets in Bangkok, and the Bangkok Farmers Market has had some recently. They must be in season 🙂
You will need:
- 2 tbsp vegetable oil
- 1 onion, chopped
- 1 tsp cumin
- 1 tsp mustard seeds
- 1 tbsp curry powder
- 1/2 tsp paprika
- 1 tsp chili (optional – add this last!)
- 1/4 cup lentils, rinsed
- 2 medium sweet potatoes, peeled and cut into 1″ cubes
- 2 cups vegetable stock
- 400g can of chopped tomatoes
- 400g can of chickpeas, drained (I used 1 cup uncooked chickpeas – let them sit in water for 8 hours previously, then cooked them myself. Hey, they taste fresher!)
- 1/4 cup cilantro, chopped
- natural yoghurt to serve
- brown or basmatic rice to serve
This is how you do it:
- If you’re using dried chickpeas, be sure to soak them and cook them before you start.
- Heat the oil in a large pan and add the onion. Allow it to cook for a few minutes until it becomes softened.
- Then add the spices and cook for one minute more.
- Stir in the lentils, sweet potatoes, stock and chopped tomatoes.
- Bring this to a boil, then cover and simmer for 20 mins, until the sweet potatoes and lentils are tender. Add the chickpeas, then heat through.
- Season with some salt and pepper (or chili), sprinkle with coriander and serve.