Red Lentil Dhal with Carrot & Sweet Potato Recipe

Ingredients:
1 onion
2 carrots
2 (400g) thin orange sweet potatoes (kumara)
60ml (1/4 cup) extra virgin olive oil
2 cloves garlic
4 sprigs curry leaves (see top tips)
1 tbs curry powder
400g can kidney beans
400g can cherry tomatoes or chopped tomatoes
200g (1 cup) red lentils
1/4 bunch coriander or flat-leaf parsley
1 1/2 tbs red wine vinegar
Greek-style yoghurt and flatbread, to serve

Method:
Step 1: Peel and finely chop onion. Wash carrots and sweet potatoes, then cut into 1cm pieces with skins on. Heat oil in a large, deep frying pan or saucepan over medium heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until softened. Meanwhile, drain and rinse kidney beans.
Step 2: Peel and crush garlic and strip curry leaves from sprigs into pan. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add kidney beans, tomatoes, lentils and 750ml (3 cups) boiling water. Bring to a simmer, cover surface with a round of baking paper, then cook for a further 15 minutes or until vegetables are tender. If mixture is too thick, add a little more water. Meanwhile, roughly chop coriander leaves and stems.
Step 3: Add coriander and vinegar, stir to combine, then season with salt. Divide dhal among bowls, top with yoghurt and serve with flatbread.