Sweet potato & red lentil stew

• Red lentils200g
• Sweet potatoes600g
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)2
• Fresh ginger15g
• Ground cuminstore cupboard5g
• Chopped tomatoes (400g tin)1
• Coconut milk (400ml tin)1
• Frozen chopped spinach150g
• Basmati rice300g

Plus salt and pepper. About £3.20 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 5 minutes. Add 2 crushed garlic cloves, 15g grated ginger and 1 tsp cumin for 1 minute.

2. 2

   Add 600g sweet potato cut into cubes, 200g rinsed red lentils, 1 tin chopped tomatoes, 1 tin coconut milk and 400ml water.

3. 3

   Simmer for 25 minutes, stirring often, until the lentils and sweet potato are soft. Stir in 150g frozen spinach and season.

4. 4

   Cook 300g rice following the pack and serve with the stew.