Lentil Sweet Potato Coconut Curry - cooking recipe

Ingredients

20 g oil (or butter)
4 garlic cloves, minced
75 g fresh ginger, minced
150 g white onions, diced
2 red chilies, seeded and chopped finely
1/4 cup curry powder (I use Schwartz)
1 teaspoon salt (or to taste)
350 g red lentils (dry, rinsed)
700 g sweet potatoes, peeled and diced
200 g courgettes, chopped
1 cup coconut cream

Preparation

Heat oil in a large pan over medium high heat.
Saute the onions, garlic and ginger until onions are tender, but not browned.
Add the curry powder and stir through.
Add the lentils, sweet potato and courgette, stir and just barely cover with water (you can use vegetable or chicken stock if you prefer).
Reduce heat and simmer covered for about 20 minutes until the potatoes are tender and the lentils are tender. If there's quite a bit of liquid you can add more lentils. Add salt to taste.
Add coconut milk and simmer for a few minutes.
Serve over rice, with naan or just enjoy on its own.