Full ingredients list:
2 tablespoons vegetable or olive oil
2 onions, finely diced
2 teaspoons cumin seeds
2 teaspoons mustard seeds or wholegrain mustard
3 tablespoons curry powder
1 cup red lentils
2 large kumara (200g each), peeled and cut into chunks
2 cups reduced-salt vegetable stock
2 x 400g cans chopped tomatoes
4 cups winter vegetables, chopped (cauliflower, carrots, courgettes)
ground black pepper
8 tablespoons plain low-fat yoghurt
Nutritional information (per serve)
Instructions and steps:
Step 1Heat the oil in a large saucepan, add the onion and cook for a few minutes until softened. Add the spices and cook for a further minute, then stir in the lentils, kumara, stock, 2 cups water and chopped tomatoes.
Step 2Bring to the boil, add the remaining vegetables, then cover and simmer for 20 minutes until the lentils and kumara are tender.
Step 3Season with pepper and serve with unsweetened yoghurt.
Make it gluten free: Check spices and mustard are gluten free.
About this recipe
First published: July 2015