1 cup lentils
75 g creamed coconut
1 sweet potato cut into cubes
2 teaspoons cumin
1 teaspoon turmeric
1 stock cube
1 pint of water (or more if needed)
1 to 2 inches ginger, grated
2 cloves garlic, grated
2 fresh tomatoes, chopped
1 fresh red chili, chopped
Place all the ingredients apart from the ginger, garlic and chili in a pan. Let simmer until all the water has been absorbed and the lentils are cooked.
Stir in the ginger, garlic and salt, and cook for a further 5 minutes.
Goes nice with steamed broccoli and brown rice.