21 – 11 – 2018

Sweet potato, lentil, and coconut curry

A simple curry that's full of flavour, rich and decadent, and perfect for those chillier days

This is one of my all-time favourite winter recipes - it's like a big old comforting hug in a bowl. The spices are warming and fragrant, and the coconut milk makes it extra creamy and nourishing. I like to save some and have leftovers the next day when the flavours are even richer and punchier.

(serves 4)

Ingredients

3 medium sweet potatoes, cut into bite-sized chunks, skin on

1 medium onion, finely chopped

3 cloves garlic, minced or finely chopped

1 tbsp extra-virgin olive oil or coconut oil

1 tbsp cumin seeds

6cm piece of fresh ginger, grated (unpeeled if organic)

1/2 tsp chilli powder (or to taste)

1 heaped tsp garam masala

1 tbsp good quality tomato puree

1 cup green lentils

1 x 400g tin chopped tomatoes

1 x 400g tin full-fat coconut milk

2 generous handfuls of spinach

Salt and pepper

Handful fresh coriander, to serve

Heat the oil in a large cooking pot over a medium heat. Once hot, add the cumin seeds and fry for a minute or so, until fragrant. Add in the onion and a good pinch of salt and cook gently for 5-6 minutes, until soft. Then add the garlic, chilli, garam masala and ginger and fry for a further 3-5 minutes. If the spices start to stick to the bottom of the pot, add a splash of water to loosen.

Add the chopped tomatoes, sweet potato, lentils, tomato puree, and coconut milk, giving it a good stir. Bring to the boil, then reduce heat to a simmer, making sure everything is mixed together nicely.

Pop on the lid and simmer on a low heat, stirring occasionally, for 50-60 minutes, until the potatoes have softened and the sauce has thickened up. If needed, top up with a little water during cooking. Add the spinach to the curry about 5 minutes before it is ready, then serve piping hot and garnish with the coriander. This dish is great served with fluffy brown rice, basmati rice, or just with a dollop of cool coconut yoghurt.