Sweet Potato And Lentil Curry - cooking recipe

Ingredients

1/4 cup oil
1 None onion, finely chopped
2 tbsp ground cumin
1 tbsp yellow mustard seeds
1 clove garlic, minced
6 None fresh curry leaves
4 cups vegetable stock
10.5 oz sweet potato, peeled, sliced, halved
1 (13.5 oz) can diced tomatoes
3.5 oz red lentils
1 None small chili, thinly sliced
4.5 oz baby spinach leaves
2 tbsp fresh basil, plus extra to serve
None None steamed rice, to serve
1/3 cup sliced almonds, toasted
None None papadums, to serve
None None yogurt, to serve

Preparation

Heat oil in a large saucepan over high heat. Saute onion for 3-4 mins, until tender. Add cumin, mustard seeds, garlic and curry leaves. Cook for 1-2 mins, until fragrant. Add stock, sweet potato, 2 cups water, tomatoes, lentils and chili. Bring to a boil, reduce heat and simmer for 35-40 mins, until vegetables are tender. Add spinach and simmer for 1-2 mins, until wilted. Remove from heat and add basil.
Serve curry with rice. Garnish with sliced almonds and basil. Serve papadums and yogurt on the side.