Curry Ginger Ragout of Lentils

1 tablespoon olive oil
3 cloves garlic, minced
1 onion, minced
3 teaspoons curry powder
1 teaspoon grated fresh ginger
1 fresh jalapeno, seeded and minced
1 cup dried lentils
2 sweet potatoes, peeled and diced
1 14 oz. can diced tomatoes
4 cups vegetable stock


Heat oil in large stock pot, saute garlic, onion, curry powder, ginger and jalapeno for about four minutes
Add lentils, sweet potatoes, tomatoes, stock and salt, bring to boil
Reduce heat, cover loosely and simmer until the lentils are tender, about 30 minutes

Serve with yogurt or raita and coriander chutney