Sweet potato lentil curry

Step 1/5

• ½ sweet potato
• 1 stalks spring onion
• ½ onion
• 1 cloves garlic
• ½ tbsp ginger (minced)
• ¼ bell pepper

Peel and cut sweet potato, onion, ginger and garlic. Dice sweet potato, bell pepper and onion, mince ginger and garlic. Slice spring onion.

Step 2/5

• 1 tbsp canola oil

Heat oil in a pan and fry onion for 5 min until soft,

Step 3/5

• 1 tbsp curry powder
• ½ tbsp ground coriander
• ¼ tbsp ground cumin
• ¼ cinnamon stick
• ¼ tsp cayenne pepper
• ½ tsp salt
• ¼ tsp black pepper

Turn down heat to medium, add ginger and garlic and fry until fragrant, then add spices and stir.

Step 4/5

• 50 ml red lentils
• 200 ml tomato purée (passata)
• 100 ml coconut milk

Add sweet potato, red lentils, tomato purée and coconut milk and bring to a boil. Simmer on medium heat for about 20mins till the sweet potato is soft.

Step 5/5

Add the end, stir in the spring onions and let it simmer another 2 mins. Then turn off the heat. Serve with rice or bread. Top it with cilantro and thinly sliced raw red onions (optionally).

Enjoy your meal!