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
 Preheat the oven to 210C fan/230C/gas 8.
Put everything into the roasting tin, except the coconut milk, water, peas and lentils. 
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.
 Be careful opening the oven, as this dish will release quite a lot of steam. 
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.