2. Meanwhile, slice the onion. Dice sweet potato (2cm dice) and tomatoes. Chop garlic cloves. Dice capsicum and keep separate (for garnish).
3. Line an oven tray with baking paper and drizzle with oil (to prevent sticking). Pour chickpea batter onto tray and spread with spatula (20cm wide). Drizzle over olive oil. Sprinkle with cumin seeds and salt. Bake for 20-25 minutes until golden and crisp around the edges.
4. Heat frypan over medium-high heat with 2 tbsp oil. Add onion, sweet potato and curry leaves. Cook for 5 minutes until onion has softened.
5. Add 1 tbsp curry powder, garlic, and drained lentils to pan. Add diced and tinned tomatoes along with 1/2 tin (200ml) water. Cover and simmer for 10 minutes. Season to taste with salt and pepper.
6. Break apart flatbread and divide among bowls with curry. Top with fresh capsicum.
The batter should be thickened before you pour onto the lined tray. You can also add other spices such as fennel seeds and garlic flakes on top before baking.
Red onion, 1/2 *
Sweet potato, 600g
Garlic, 2 cloves
Green capsicum, 1
Curry leaves, 2 fronds
Lentils, 2 x 400g
Chopped tomatoes, 400g
FROM YOUR PANTRY
Oil (for cooking + olive), salt, pepper, cumin seeds, curry powder