Curried Lentil, Sweet Potato & Coconut Gratin

• servings: 4 servings
• active time: 10 minutes
• total time: 1 hour

Ingredients

600g Sweet Potato

400ml Coconut Milk

1 Tbsp Curry Powder

1 ½ Tsp Salt

1 Tsp Chilli Powder

270g Drained Cooked Lentils

15g Ginger

2 Tbsp Olive Oil

2 Garlic Cloves

1 Red Chilli

8 Curry Leaves

Directions

Preheat the oven to 220°C.

Reserve a splash of coconut milk for topping the gratin and add the remaining coconut milk, curry powder, chilli powder and salt to a bowl. Whisk to combine.

Slice the sweet potato into very thin slices and add these to the bowl with the curried coconut milk and toss to cover each piece.

Drain the lentils.

Layer the lentils in a large cast iron pan or baking dish, then cover with the sweet potatoes and drizzle over the leftover coconut milk. Cover and bake for 35-45 mins, until the potatoes have softened, then remove the lid and place under the grill on high to crisp up for 5 mins.

To make the topping, slice the ginger into thin matchsticks and finely slice the garlic and chilli. Add olive oil to a small frying pan on medium-low heat. Add the ginger, garlic, chilli and curry leaves and fry until crispy for about 5 mins. Take care not to let it burn and remove it from the hot pan, along with the oil as soon as it’s ready.

To serve, drizzle the aromatic oil onto the gratin along with the remaining coconut milk.

Nutrition

• Serving Size: 4