1. Heat oil in a large pan, fry onions for 3 - 4 minutes, add the curry paste and fry a further minute. 2. Add diced sweet potato, cauliflower and stock. Bring to the boil and then reduce to a simmer for 20 minutes until the sweet potato is nearly cooked. 3. Add the red pepper, lentils and the crumbled coconut, continue cooking for a further 15 minutes or until the sweet potato is cooked. 4. Stir in the spinach and yogurt and heat through. 5. Serve topped with extra yogurt accompanied with warm naan or chapattis. ---------------------------------------------------------------------------
Nutrition
Ingredients
