Spiced Sweet Potato Curry With Peas & Coconut Milk

Ingredients

• 500g sweet potatoes, peeled and cut into 1cm cubes
• 4 banana shallots, peeled and quartered
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1/2teaspoon ground turmeric
• 2 tablespoons oil
• 1 teaspoon sea salt flakes (optional)
• 1x 400g tin of coconut milk
• 300ml boiling water
• 150g frozen peas, defrosted
• 100g red lentils

To Serve

• 1-2 limes, juice only
• A handful of fresh coriander, chopped

Method

1.  Preheat the oven to 210C fan/230C/gas 8.
2. Put everything into the roasting tin, except the coconut milk, water, peas and lentils.
3. Mix, then roast for 5 minutes. Add the coconut milk, water, peas and lentils, stir well and cook for a further 25 minutes, until the potatoes are cooked through.
4. Be careful opening the oven, as this dish will release quite a lot of steam.
5. Once cooked, taste and adjust with lime juice and salt as needed, scatter over the fresh coriander and serve hot with rice or flatbreads.
   

Notes

• For adults, add 1 teaspoon of chili powder when you roast the sweet potatoes, or finely chopped fresh red chilli at the end.