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POTATO CURRY

A delicious, lightly sweetened potato curry, thanks to juicy pineapple and creamy coconut milk. Serve with homemade naan and plenty of coriander for a midweek feast.

SERVERS 4

Preparation time: 35 minutes Cooking time: 50 minutes

■ 2 tbsp coconut oil
■ 1 tbsp cumin seeds
■ 1 tbsp coriander seeds
■ 1 tbsp turmeric
■ 1 large onion, chopped
■ 1 head of garlic, minced (10-12 cloves)
■ 2 tbsp fresh ginger, grated
■ ½ small red chilli, chopped
■ 1 tin of tomatoes
■ 2 tsp sea salt
■ 200g/7oz dried brown lentils
■ 1 sweet potato, diced
■ 1 potato, diced
■ 700ml/24fl oz vegetable stock
■ 1 tin coconut milk
■ ¼ pineapple, skin removed and diced
■ 2 tbsp mango chutney
■ 1 large bunch of coriander, chopped

Heat the coconut oil in a large wok or pan over medium-high heat. Add