Serves: 5

Prep Time: 1 hour

Cook Time: 25 mins

Ingredients

• 1 large (or 2 small) sweet potato
• 1 tbsp olive oil
• 3 cloves garlic (diced)
• 1 brown onion (diced)
• 1 red capsicum (seeded and diced)
• 1 tsp curry powder
• 1 tsp cumin
• 1 tsp turmeric
• 400 g tinned crushed tomato
• 1 cup dry red lentils (rinsed and drained)
• 50 g tomato paste
• 2 cups vegetable stock
• 400 ml coconut milk (light)
• 1 cup frozen peas
• 1 cup brown rice
• coriander (to serve)

Instructions

1. Preheat oven to 180 degrees C (fan forced)
2. Pierce the sweet potato with a knife or fork (see picture above)
3. Line a baking tray with parchment or baking paper and add the sweet potato- cook for 35 minutes. Allow to cool
4. Begin preparing rice as desired
5. Heat olive oil in a large pot or wok
6. Add onion and heat for 2-3 minutes
7. Add garlic for an additional minute
8. Add the capsicum, seasonings, tinned tomato, rinsed lentils, tomato paste, and stock. Simmer for 15 minutes
9. Add frozen peas and coconut milk, stirring to combine
10. Serve with brown rice and garnish with coriander