Sweet Potato Topped with Curried Lentils

Preparation: 5 minutes         Cooking Time:  10 – 30 minutes Serves:  2

Ingredients

• 2 Medium/ large sweet potatoes
• A glug of olive oil
• ¼ tsp black mustard seeds
• 1 sprig tender curry leaves
• ¼ tsp cumin seeds
• 2 bay leaves
• ½ cup (125ml) onion finely chopped
• 2 green chillies sliced diagonally (optional)
• 1 clove garlic minced
• 2 tsp (10ml) coriander powder
• 1 tsp (5ml) cumin powder
• ½ tsp (2.5ml) turmeric powder
• 1-2 tsp Curry powder
• ½ can chopped tomatoes (add more for a saucier gravy)
• 1 cup (250ml) cooked brown lentils
• ¼ cup (60ml) water (adjust water for more liquid consistency) 
• Handful chopped spinach

This is how 😊 

1. Wash and boil sweet potatoes until soft and tender – once cooked remove from water and keep aside.
2. Heat oil in a pot.  Toss in the mustard seeds, curry leaves, cumin seeds and bay leaves.  As soon as the seeds pop and leaves splatter, add the onions and chillies –  cook until soft and translucent. 
3. Add the garlic – fry for a few seconds
4. Toss in the coriander powder, cumin powder, turmeric powder and curry powder.  Give it a quick stir and immediately pour in the tomatoes.  Give it a good mix to incorporate all the spices – cook for 5- 8 minutes
5. Add the cooked lentils – stir and cook for a minute or 2. 
6. Pour in the water – cook for a few more minutes
7. Finely throw in the spinach – cover and cook the spinach until it just wilts.
8. To serve:  place cooked sweet potato onto a plate.  Slice half way through creating ½ cm disks.  Spoon on a generous amount of lentils.  Serve along with a green salad and a crostini or two  😊