What a lovely combination of spices this is, it could be used for any curry but works especially well with sweet potatoes. The chickpeas and lentils are a great source of protein, fibre and minerals.

Serves 4.

Low calorie sunflower cooking spray
1 onion, roughly chopped
6 garlic cloves, crushed
1/2 tsp dried chilli flakes
2 tsp garam masala
1 tsp ground coriander (*or seeds)
1 tsp ground cumin (*or seeds)
1 tsp ground turmeric
2 sweet potatoes, unpeeled and cubed
175g red lentils
1 x 240g tin chickpeas, drained and rinsed
1 litre vegetable stock
1 tsp fine sea salt

2 tbsp chives, finely chopped, to serve

Method

* (If you’re using coriander and cumin seeds, use slightly more and grind in a pestle and mortar before adding to the dish)

Spray a large pan with the cooking spray and heat over a medium heat.

Add the onion and sauté for 5 minutes until starting to soften, then add the garlic, chilli flakes, garam masala, coriander, cumin and turmeric. Fry for 2-3 minutes, stirring, until aromatic.

Add the sweet potatoes, lentils, chickpeas, stock and sea salt and simmer for 30-35 minutes, stirring often, until the sweet potatoes and lentils are cooked through.

Serve with the rice, and the chives scattered over.