SERVES 2 V D P C
1 tsp canola oil
3½ oz/100 g, peeled weight, sweet potato, cut into bite-size cubes
2¾ oz/75 g, peeled weight, potato, cut into bite-size cubes
1 small onion, finely chopped
1 small garlic clove, finely chopped
1 small fresh green chile, seeded and chopped
½ tsp ground ginger
heaping ¼ cup uncooked green lentils
generous ¼–⅓ cup hot vegetable stock
½ tsp garam masala
1 tbsp low-fat plain yogurt
1. Heat the oil in a nonstick saucepan with a lid. Add the sweet potato and sauté over medium heat, turning occasionally, for 5 minutes.
2. Meanwhile, place the potato in another saucepan, cover with water, and bring to a boil. Reduce the heat and simmer for 6 minutes, or until almost cooked. Drain and set aside.
3. When the sweet potato cubes are sautéed, remove them with a slotted spoon and add the onion to the pan. Cook for 5 minutes, or until transparent. Add the garlic, chile, and ginger and stir for 1 minute. Return the sweet potato to the pan with the boiled potato and the lentils, half the stock, pepper, and garam masala. Stir well and bring to a simmer. Cover and simmer for 20 minutes, adding a little water if the curry looks too dry. Stir in the yogurt and serve.