Time: 20 minutes
Servings: 4(?)
Reheating: Refridgerate, or freeze. Reheat in microwave.
Ingredients
- 400g chopped tomatoes
- 1 large onion
- 150g sweet potato (or butternut squash)
- 80g red lentils (dried and split)
- 3 cloves garlic
- 4cm fresh ginger
- 2 tsp garam masala
- 1/4 tsp dried chilli flakes (ideally kashmiri chilli)
- 4 vegetable stock cubes
- 70g spinach
- 2tbsp fresh coriander
Method
- finely chop onion, garlic, spinach and sweet potato
- peel and finely chop ginger
- add stock cubes to 1l of boiling water
- put everything except spinach and coriander in a large saucepan over high and bring to boil
- reduce to low heat and simmer for 15 minutes - until sweet potato is soft
- add spinach and cook for a few minutes until wilted
- add coriander and serve with fancy bread