Sweet Potato and Lentil Curry

Heat the oil in a shallow casserole dish and gently fry the onion, garlic and ginger for 3-4 minutes, until softened and fragrant. Stir in the spices and cook for a further minute to release their flavours.
1 tablespoon Olive Oil, 1 Red Onion, 2 Garlic Cloves, 3 cm Fresh Ginger, 1 teaspoon Chilli Powder, 2 teaspoon Garam Masala, 1½ teaspoon Turmeric, 1½ teaspoon Cumin
Add the peeled and cubed sweet potato, red lentils, vegetable stock and salt. Bring to a gentle simmer, then cover with a lid, reduce the heat and cook for 20 minutes.
2 Sweet Potatoes, 250 g Red Lentils, 600 ml Vegetable Stock, 1 teaspoon Salt
After 20 minutes, the lentils and sweet potato should be tender and most of the stock absorbed, creating a thick, comforting curry.
Stir in the defrosted spinach (or fresh spinach if using) and cook for a few minutes. Serve warm, finished with a scattering of chopped fresh coriander and more seasoning if needed.
175 g Frozen Spinach, 2 tablespoon Coriander