1 tablespoon extra virgin olive oil
1 small yellow (brown) onion, finely diced
1 garlic clove, crushed
1-inch piece of ginger, peeled and finely chopped
½ long red chili, finely chopped
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon garam marsala
1 tablespoon tomato paste
1 x 14 fl oz (400g) can diced tomatoes
1 medium sweet potato, cut into small even chunks
½ cup red split lentils, soaked overnight
1 cup vegetable stock
½ x 14 fl oz (400mL) can coconut cream
1 cup baby spinach leaves
¼ bunch cilantro (coriander) leaves
1. Heat the olive oil in a large, wide-base pot or pan over medium-high heat. Add the onion and sauté until it begins to soften.
2. Add the garlic, ginger, and chili, continuing to sauté for another minute. Then add turmeric, cumin, and garam marsala. Lightly sauté for 2 - 3 minutes or until fragrant.
3. Add the tomato paste, tomatoes, sweet potato, lentils, stock, and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer for 20 - 25 minutes or until the sweet potato is cooked. Stir through baby spinach leaves right at the end.
4. Serve topped with cilantro leaves and a dollop of coconut yogurt.
All the best Jan