2 tbsp olive oil
1 onion
2 cloves garlic
3 cm ginger
1 red chili pepper
1 tsp garam masala
1 large sweet potato
200 grams canned tomato blocks
250 grams dry red split lentils
500 ml vegetable stock
200 ml coconut milk
juice from half a lime
1 handful of coriander chopped to garnish
Serve with bread (Turks) as a side
Prepare 500 ml vegetable stock Dice 1 onion Mince 2 cloves of garlic Finely chop/grate 3cm ginger Dice 1 red chili pepper Peel and chop 1 large sweet potato into 1 cm blocks
Add 2 tbsp olive oil to a frying pan,, and cook the onion and garlic on a medium heat until glossy (2-3 minutes). Add the ginger, red chili pepper, 1 tbsp garam masala, and salt to taste. Cook until aromatic. Add the sweet potato blocks, and cook on a low heat for 5 minutes.
Add 1 can tomato blocks, 250gr dry red lentils, and the vegetable stock. Mix thoroughly and cover for 20 minutes on a low simmer with the lid on.
The lentils will absorb all the liquid. Cook until the sweet potato is cooked to your preference.
Mix 200 ml coconut milk, and the juice from half 1 lime through, and let it come back up to heat. It's now ready, but cook until your liking.
Serve in large bowls with 1 hand of chopped coriander.