Sweet Potato and Lentil Curry

Easy, cheap, healthy, vegetarian and delicious = perfect for January :) - although coconut milk isn't the cheapest - so what I find works really well is instead of using 2 cans, use 1 and then to substitute the other can of coconut milk for coconut flour and stock/milk - it does the trick perfectly! (Coconut flour is also a great gluten-free thickener for curries like this as in general.) Enjoy!

Sweet Potato and Lentil Curry 

Ingredients: 
(Serves 4-6)
2 Onions (peeled and finely chopped)

4 Tbsp Coconut Oil 

2 Cloves Garlic (peeled and chopped)

2cm piece of Ginger (peeled and chopped)

3 Tbsp Garam Masala

1 Tbsp Turmeric 

1/2 Tbsp Cinnamon
Pinch Cayenne Pepper

1 tsp Sugar 

1 can Coconut Milk
120ml Coconut Flour

400ml Vegetable Stock
400ml milk (or use more vegetable stock if you're vegan)

500g Sweet Potatoes (peeled and diced into cubes)
1 can Brown Lentils 

Method: 
Place a large pot on medium heat and add the coconut oil, onions and a pinch of salt and gently fry until the onions are just softened.
Add the garlic and ginger and fry for a further minute.
Add all the spices and fry for about 3-4 minutes stirring constantly to cook the spices.
Add the sugar, coconut milk, coconut flour, stock and milk and stir to combine.
Simmer, stirring occasionally, for about 10 minutes.
(Meanwhile microwave the sweet potato cubes until just softened.)
Taste the curry sauce and season if necessary.
Add the sweet potato and simmer for 5 minutes, then stir through the drained lentils and serve with rice, sambals and fresh coriander.