1 medium onion, finely chopped
2 garlic cloves, crushed
1 piece of ginger (approx. 6 cm), peeled and grated
1 tbsp curry powder (adjust to taste)
1/4 tsp crushed red pepper flakes (adjust to taste)
3/4 cup red lentils
14 oz can crushed tomatoes
3/4 cup coriander, finely chopped, reserve leaves and stems for serving
14 oz can coconut milk
Lime wedges to serve
4 small sweet potatoes
1 avocado, halved and sliced
1 cup red cabbage, thinly sliced
1 cup baby spinach leaves
1 tsp smoked paprika
4 tbsp natural yogurt
Olive Oil, to drizzle
2 tbsp coconut oil
Pink Himalayan Crystal Salt
2 tbsp pepitas
3 tbsp Vegetable Broth Garden Veggie
1. Preheat oven to 340ºF. Roast sweet potatoes whole on a baking tray for 45 minutes to 1 hr, or until cooked through. To check, stick a fork in the sweet potato, it should be soft and have no resistance.
2. Heat coconut oil in a medium saucepan on a medium heat. Add onion, stirring often, and cook for 8-10 minutes, until softened and golden brown.
3. Add garlic, ginger, curry powder, and red pepper flakes and cook for about 2 minutes, until fragrant. Add your lentils and cook, stirring, for 1 minute.
4. Add your tomatoes, coriander, and vegetable broth powder to saucepan along with 2 1/2 cups water, and a generous pinch of salt and pepper.
5. Add 3/4 of coconut milk to saucepan and stir through.
6. Bring mixture to a boil before reducing the heat and allow to simmer gently for 20-25 minutes, stirring occasionally. Your lentils should be soft, but not mushy. Taste and season with more salt and pepper if needed.
7. To serve, cut a slit in the sweet potatoes and open up with a fork. Layer in spinach and red cabbage. Top with Lentil Dahl, 1 tbsp natural yoghurt, a pinch of smoked paprika, chilli flakes, pepitas and coriander leaves.
8. Serve with extra baby spinach, 1/2 an avocado and lime, then give it a little drizzle with olive oil.