Sweet Potato & Lentil Curry

Serves 4

Ingredients:

2 tsp olive oil

1 red onion, finely chopped

4 garlic cloves, finely chopped

Ginger – a thumb-sized piece, finely grated

6 curry leaves (optional)

2 tsp ground cumin

2 tsp ground coriander

1 tsp ground turmeric

2 medium sweet potatoes, cut into chunks

75g red lentils

400ml tin coconut milk

400ml vegetable stock

Fresh coriander, a handful, torn

1 lime, cut into wedges

Method:

1. Heat the oil in a large pan over a medium heat and cook three-quarters of the onion for 10 mins until softened.

2. Add the garlic, ginger and curry leaves (if using) and cook for 2 mins.

3. Add in the spices and cook for 1 min.

4. Stir in the sweet potato and lentils, then add the coconut milk and stock. Stir well, bring to the boil, then simmer for 15-20 mins until the potatoes and lentils are cooked through. Add a splash of water if it looks a little dry.

5. Season to taste, then spoon into bowls and garnish with the remaining chopped onion, the fresh coriander, and a lime wedge for squeezing over.