Categories
 15Mins Prep Time |
 35Mins Cook Time |
 ModerateSkill Level |
Ingredients
- 2 tbsp Coconut or olive oil
- 200 g Dried red lentils
- 1 tin Coconut milk
- 500 ml Vegetable stock
- 1 bag Spinach
- 2 Sweet Potatoes
- 1 Onion
- 2 tbsp Cumin
- 2 tbsp Coriander
- 1/2 tbsp Turmeric
- 1 Red Chilli
- 2 cloves garlic
- 2 cm Ginger
- Salt and Pepper
Cooking Instructions
- Finely chop the onion and grate the garlic and ginger.
- Heat the oil over a low heat, and add the onion, along with a pinch of salt.
- Cook the onion for 5 minutes, until soft, then add the cumin, coriander, turmeric, garlic and ginger.
- Cook for 5 more minutes, adding a splash of water if the spices start to stick.
- Peel and chop the sweet potato into cubes the size of dice.
- Turn the heat up to medium and add the sweet potato to the pan, along with the lentils, coconut milk, stock, spinach and whole red chilli.
- Turn the heat down, and simmer for 20 minutes, until the sweet potato and lentils are soft.
- Remove the whole chilli, taste for seasoning and serve with rice or naan breads.