Lazy Sweet Potato & Lentil Curry

My mum made this recipe up one night as a throw-together meal, and now it is a regular part of my weekly meal plans.  I love making curry paste from scratch but sometimes, when the curry craving hits but the thought of chopping up a mountain of things is unbearable, the 'lazy' way is best!  

Serves 4 / Vegan

Ingredients

- 1 tbsp of vegetable oil for frying

- 1 red onion

- 3 garlic cloves 

- 1 red pepper

- 1 large sweet potato 

- 2 tbsp of curry spice paste 

- 1 tbsp of tomato purée

- 1 can of chopped tomatoes 

- 1 can of lentils, drained/ 100g of dried lentils, pre-cooked

- A bunch of fresh coriander 

Method

1. Chop up the onion, garlic, red pepper and sweet potato.  The smaller the chunks of potato are, the quicker they will cook.  (If using dried lentils, cook them and set aside for later.)  

2. Add 1 tbsp of vegetable oil to a large pan on a medium heat.  Fry the onion and garlic 2-3 mins.  

3. After the onion has started to soften, add the red pepper, sweet potato and curry paste.  Fry for a further 5 mins.  Drain the tinned lentils (if using a can).   

4. Add the chopped tomatoes, tomato purée, lentils and enough water to almost cover the potatoes.  Bring to the boil and then simmer on a low-medium heat for 30-40 mins until the sweet potato is soft, and can be stabbed with a butter knife easily.  

5. Keep stirring and checking on the potato regularly.  Add more water if needed.  In the last 10 mins, chop up the fresh coriander and add to the curry.   

6. Garnish with more coriander on top (but only if you want to, no pressure) and serve with rice.