Ingredients:
· 2 tablespoons olive oil
· 2 medium onions, diced
· 3 garlic cloves, sliced finely or minced
· 2 teaspoons cumin seeds
· 2 teaspoons turmeric
· 2 teaspoons ginger powder
· 2 tablespoons curry powder
· 1 can lentils (400 ml)
· 1 can chickpeas (425 ml)
· 4 medium sweet potato, chopped in small cubes
· 750 ml vegetable stock
· 500 gr tomato sauce
Optional:
· Rice
· Pickles
Instructions:
1. In a large pot on medium-high heat add olive oil.
2. Add in onions and garlic and cook for 3-5 minutes until softened. Stir regularly.
3. Add cumin, turmeric, ginger and curry powder and stir everything well. Add 1/3 of the stock to loosen it up.
4. Add sweet potatoes and stir to coat with the spices.
5. Add lentils, chickpeas, tomato sauce and the rest of the stock. Stir to combine.
6. Bring it to a boil, then cover the pot with a lid and reduce the heat to medium-low.
7. Simmer for 20-30 minutes, stirring from time to time, until the sweet potatoes are cooked and the sauce has thickened.
8. Serve curry alone or with white rice and pickles.
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