Fragrant Coconut, Ginger & Lentils

Ingredients

• 400 g sweet potato, cut into chunks
• 1 × 400 g tin lentils, drained (about 240 g drained weight)
• 1 medium onion, sliced
• 1 garlic clove, finely chopped
• 20 g fresh ginger, grated
• 2 tbsp (30 ml) turmeric curry spice mix
• 1 × 400 g tin chopped tomatoes
• 1 × 400 ml tin coconut milk
• 100 g kale, stalks removed and leaves shredded
• A small handful fresh coriander, roughly chopped
• 4 poppadoms
• Cooking oil, for roasting and frying
• Salt and black pepper, to taste
• Up to 100 ml water, as needed

Method

1. Preheat the oven to 200 °C. Spread the sweet potato on a roasting tray, coat with oil and season with salt and pepper. Roast until golden, 25–30 minutes, turning halfway. Add the drained lentils at the halfway mark and roast them with the sweet potato for the remaining time. Alternatively, air-fry the sweet potato at 200 °C for 20–25 minutes and add the lentils halfway through.
2. Meanwhile, heat a drizzle of oil in a pan over medium heat. Fry the onion until golden, 5–6 minutes. Add the garlic, ginger and turmeric curry spice mix, and fry until fragrant, 2–3 minutes.
3. Stir in the chopped tomatoes and coconut milk. Add up to 100 ml water if needed to loosen the sauce, then simmer until slightly reduced, 10–12 minutes.
4. Add the kale and half the coriander and simmer until the kale has wilted, 3–4 minutes. During the final 2–3 minutes, stir in the roasted sweet potato and lentils. Taste and adjust the seasoning, then remove from the heat.
5. Microwave the poppadoms until crisp, 20–30 seconds, or shallow-fry them one at a time in hot oil for about 30 seconds per side until puffed and golden. Spoon the curry into bowls, garnish with the remaining coriander and serve with the poppadoms.