Lentil and sweet potato curry with flatbreads

Ingredients

Serves 4 adults or 8-10 toddlers

Total cost - £10.32 or £2.58 per portion

For the curry:

• 1 onion, chopped - £0.12
• 1 tsp ground cumin - £1.00
• 1 tbsp mild curry powder - £1.30
• 200g red lentils - £1.90
• 2 sweet potatoes - £0.84
• 400g canned chopped tomatoes - £0.55
• 200g green beans - £0.97
• 4 tbsp low fat Greek yogurt - £1.10 (for whole pot)

For the flatbread:

• 350 g self-raising flour, plus extra for dusting - £0.80 (for whole bag)
• 1 teaspoon baking powder - £0.64 (for whole pot)
• 350 g natural yoghurt - £1.10 (for whole pot)

Method

1. Finely dice the onion, chop the sweet potato into small chunks and slice the green beans.
2. Heat 1tbsp of oil in a large pan and fry the onion for a few mins until softened. Add the spices and cook for 1 min, then stir in the lentils, sweet potatoes, 300ml of boiling water and the chopped tomatoes.
3. Bring to the boil, then cover and simmer on a low heat for 20 mins until the lentils and sweet potatoes are tender. If the mixture becomes a little thick, add some water to loosen.
4. Add the beans and continue to summer for a further 10 minutes.
5. Whilst the curry is simmering, make the flatbreads by adding all ingredients to a mixing bowl and mix together with a spoon. Use clean hands to pat everything together and form a dough.
6. Dust a clean work surfacy with flour and knead the dough for 1 minute. Divide the dough into 4 equal sections and in turn flatten/roll out to form a flat bread. The flat bread should be around 2-3mm thick.
7. To cook the flatbreads, place a frying pan on a high heat and place each flat bread into the pan. Cook on each side for 1-2 minutes or until beginning to brown and crisp.
8. By this stage the curry should be cooked. Stir the Greek yoghurt into the curry and serve with flat breads.

Nutrition

EU Label values per 100g

CONTAINS:

• Wheat
• Milk

Portion sizes based on average of 9 toddler portion sizes.

Each recipe provides 3.5 portions of vegetables (based on 1 portion = 40g)

Recipe prices are dependent upon changing food prices, stock availability and different supermarket rates.