Ingredients
- Olive oil, 1 tablespoon
- 1 onion, chopped finely
- 3 cloves garlic, chopped finely
- chilli flakes, 1/2 teaspoon
- 1 Bay leaf
- Garam masala, 2 teaspoons
- Tumeric, 1 teaspoon
- Black ground pepper, 1/4 tablespoon
- Sprinkle of salt
- 1 cup split red lentils
- 500ml vegetable stock
- 400ml VALCOM Premium coconut milk
- 1 small sweet potato
- 1 cup baby spinach
- 2 spring onions, chopped (optional)
- Bunch of coriander (optional)
- Cooked rice or flat bread - for serving (optional)
Method
- 1. In a large pot add the oil and sautée onion, garlic, garam masala, tumeric, chilli flakes, pepper, salt, and bay leaf for 2-3 minutes
- 2. Add a cup of water to the pot and bring everything to the boil
- 3. Once the water is boiling, add the veg stock, split red lentils, and simmer for a further 5 minutes.
- 4. Cut the sweet potato into small cubes. Once cut, add to the simmering pot and add the VOLCOM premium coconut milk. Simmer for 30 minutes. Stir occasionally.
- 5. Add the spinach to pot and stir.
- 6. Serve into a large bowl. Add spring onion and coriander for serving.
- 7. Add cooked rice/flat bread for serving (optional)
Product used in recipe
- Valcom - Coconut Milk
