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This curry is full of incredibly nourishing ingredients, each bite is so incredibly flavoursome and comforting with big chunks of tender sweet potato and green lentils cooked in creamy coconut milk and tins of juicy tomatoes, then flavoured with a blend of ginger, cumin and turmeric! We love it served on a bed of piping hot brown rice, but quinoa or homemade mash potato are also amazing sides for this! It’s an amazingly inexpensive meal too, all the ingredients are available at any supermarket and it’s the easiest thing to make for a big group of friends and family!

  • 2 large sweet potatoes (mine weighed 500g), peeled and cut into bite sized chunks
  • 1 and a 1/2 cups of green lentils (500g)
  • 2 x 400g tins of coconut milk
  • 2 x 400g tins of tinned tomatoes
  • a big handful of fresh coriander leaves (25g)
  • 1 tablespoon of turmeric
  • 1 tablespoon of cumin
  • 1 tablespoon of ground ginger
  • salt and pepper
  • Juice of 1 lemon
  1. Preheat oven to 180c, fan setting.
  2. Place the coconut milk, tomatoes, turmeric, cumin and ground ginger in a large saucepan or even better a cast iron casserole dish, allow these to heat until they begin bubbling. At this point add the sweet potato cubes, lentils, plus salt and pepper.
  3. Once everything is mixed simply place the lid on the pot and place it in the oven to cook for 45 minutes to an hour, until the potatoes are soft and everything tastes delicious! At this point squeeze the lemon juice into the pot and then serve.