1. Heat the oil in a stock pot and fry the onion and garlic with a little salt for 2 minutes. Cook on a high heat, stirring constantly to retain as much flavour as possible as they cook.
2. Add the curry powder and cumin then cooked for another minute.
3. Put the sweet potatoes in the pan and stir so they are coated with the curry mix. Pour in the tomatoes, then fill the empty tin with water and add this. Bring to the boil.
4. Add the lentils and simmer for 20 minutes until the sauce thickens and the lentils are cooked through. Put in further seasoning if required. Garnish with the coriander and serve with a small dollop of yoghurt on top if using alongside a bowl of basmati rice or warmed naan breads.
Not a Fan of Sweet Potato?
Don’t panic! Normal potatoes would work in the same way or you try another vegetable such as pumpkin or butternut squash.