Sweet potato coconut curry stew

A delicious creamy coconut stew with sweet potato, fresh spinach and green lentils

SERVES: 4 | PREP & COOK: 45min

Ingredients

• 1 tbsp olive oil

• 1 onion

• 1 tsp dried chili flakes

• ½ teaspoon ground coriander

• ½ teaspoon ground cumin

• ½ teaspoon ground tumeric

• 2-inch piece fresh ginger, peeled and diced

• 3 cloves garlic, peeled and minced

• Sea salt to taste

• 700g sweet potatoes, peeled and diced into 1-inch pieces

• 100g dried brown lentils

• 400ml vegetable stock

• 400 ml full fat coconut milk

• 2 large handfuls of spinach

• 1 large handful of chopped coriander (reserve some for garnish)

Method

1. Put a large deep frying pan over a medium heat. Add the olive oil followed by the onion. Cook for 3 minutes or until softened. Add in the garlic and ginger and cook for a further minute.

2. Add the turmeric, cumin, ground corriander and chilli and cook for another minute to release the spices.

3. Add the sweet potato and lentils to the pan and stir to combine. Add the stock and coconut milk, bring to the boil and then reduce to a simmer. Simmer on low for 30 minutes.

4. When the sweet potato is tender and the lentils cooked, add the spinach and corriander and stir to combine. Season with a good pinch of sea salt.

5. Serve in a big bowl garnished with your left over corriander and enjoy