2 sweet potatoes
2 teaspoons mild curry powder and 1 teaspoon ground ginger
1 tin lentils
1 small bunch coriander
1 small tub Greek yoghurt
1 clove garlic
1 red chilli
1 tin tomatoes
1 tin coconut milk
300g bag young spinach
4 tablespoons olive oil
salt & pepper
Finely chop the onion, garlic and red chilli. Peel the sweet potatoes and cut into chunks.
Heat a pan over medium heat with 2 tablespoons olive oil and fry the onion for 5 minutes. Add the garlic and chilli to taste and fry for a further 1 minute.
Add the sweet potato and spices to the pan and fry for 2 minutes. Add the tinned tomatoes and coconut milk. Season with salt and pepper, bring to the boil and simmer for 15-20 minutes or until the sweet potato is soft.
Finely chop the coriander. Drain the lentils and rinse off under cold water. Add the lentils and spinach to the sweet potato and cook until the spinach has wilted.
Add extra salt and pepper if necessary and divide between 2 bowls. Sprinkle over the coriander and serve with the Greek yoghurt.