Sweet potatoes have a lower glycemic index than normal potatoes.
Toast cloves, cumin, coriander, mustard, and cardamom seeds in a dry skillet until fragrant.
Then, grind them and mix them into a paste with two crushed garlics, grated ginger, vinegar, tomato puree, chilli flakes and powder, gram masala, and turmeric.
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In a large skillet, sizzle two sliced garlics, chopped onions, and sliced fresh chillies with oil until fragrant. Then, add cubed sweet potatoes, red lentils, tomato passata, and the prepared paste, and cook for 5 minutes.
Add halved tomatoes and pour enough water to cover the vegetables. Simmer the stew for 20 minutes or until the lentils are cooked through.
Garnish with coriander before serving with basmati rice.
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