Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots, then reduce the heat to low and cook for approximately 10 minutes (until softened).
Add the curry powder and cook for a further minute.
Add the lentils & stock. Bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock is absorbed (approximately 20 minutes).
Meanwhile heat a little oil in the pan and fry the sweet potato cubes, on a low heat for approximately 10 minutes. Add a little water if necessary.
Preheat oven to 180C/Gas 4.
Once lentils are cooked allow to cool slightly and then add to the potato, egg and peas. Stir until combined.
Place the mixture in a greased ovenproof dish.
Bake in the oven for 30-40 mins or until set and golden brown.
Ingredients
Directions
Heat oil in pan over a medium heat. Add the onion, garlic, celery and carrots, then reduce the heat to low and cook for approximately 10 minutes (until softened).
Add the curry powder and cook for a further minute.
Add the lentils & stock. Bring to the boil, then reduce the heat to low and allow to simmer until cooked, soft and stock is absorbed (approximately 20 minutes).
Meanwhile heat a little oil in the pan and fry the sweet potato cubes, on a low heat for approximately 10 minutes. Add a little water if necessary.
Preheat oven to 180C/Gas 4.
Once lentils are cooked allow to cool slightly and then add to the potato, egg and peas. Stir until combined.
Place the mixture in a greased ovenproof dish.
Bake in the oven for 30-40 mins or until set and golden brown.
