Ditch the unhealthy takeaways and opt for this plant powered curry instead!
Grind the whole spices in a pestle and mortar and set aside. In a large saucepan, heat the oil over a medium-high heat and add the onion. Cook for 5 minutes then add the spices, curry powder, ginger and garlic. Sauté for a minute or until fragrant.
Add the sweet potato, lentils, water and salt, bring to a boil then reduce the heat to a simmer, cover and cook until the potato is tender and the lentils have absorbed the majority of the liquid (around 18-20 minutes).
Stir in the green peas and heat for 2 minutes. Serve with basmati rice.