Sweet Potato, Lentil and Coconut curry

Recipe

Serves 8

Time to prepare, cook and serve 45 mins

Cost per portion 88 cents

Ingredients

2 x Tin tomatoes (39 cents each)
1 x Tin of coconut water (1.15 euro)
1 x 500g bag of red lentils (1.59 euro)
15 x Sweet red chilies (70 cents)
2 x Sweet Potato (1.39 euro)

Flavourings

Olive oil
Basil
Ginger
Curry powdering
Salt
Pepper

Method

Pre heat the oven to 190 and peel and chop up sweet potatoes into bite sized cubes.

When finished, finely chop some freshly picked basil, and mix with 150 ml of olive oil.

Put the cubes onto an oven tray, drizzle them with the oil and put them in the oven. 

After, fill the kettle until it's full, once boiled, pour into a large pan filled with 500g of lentils.

While the lentils simmer, slice the chillies into small pieces, and prepare the tinned tomotoes, cutting them with kitchen scissors if they are not chopped already.

After around 20 minutes, the lentils should be nearly cooked.

Put in the coconut milk, the tinned tomatoes and stir. Begin seasoning by adding in ginger, salt, pepper and curry powder. Sprinkle cautiously at first, as you can always add in more as you go along. I normally play it by taste but put in around 1tsp of salt, 2 tsp ginger, 2 tsp curry powder, and a pinch of pepper. 

Once the lentils have soaked up the coconut milk, throw in the sweet potatoe and stir, then add in the sweet chili. Leave to simmer on low heat, after 10 or so minutes, it will be ready to serve!

When dishing up, garnish with basil and...voila!