Step 1

Preheat oven to 220C/428F.

Step 2

DICED, RAW POTATOES METHOD: Toss the diced potato pieces with 2 tablespoons of olive oil, pour them out onto a large baking tray in one layer and bake for 25 min. WHOLE BAKED POTATOES METHOD: Pierce sweet potato with a fork, wrap it in baking foil and bake for 45 min – 1h, until soft and fully baked inside. The baking time will vary depending on the size of your potatoes.

Step 3

Meanwhile, place lentils in a colander and rinse them under cold, running water. Leave to drain.

Step 4

In a large pan, sweat leek and garlic in the remaining oil until leek is bright and vibrant in colour, and fragrant; about 5 min. Add all the spices, mix well and cook for a further 5 min, stirring often.

Step 5

Add lentils, coconut milk and about 500ml of water and bring to simmer. Turn the heat down to low, cover and let cook for about 15 min, stirring occasionally.

Step 6

Add sweet potato and cook for another 5-10min. Add a little water if necessary. Season to taste at the end.

Step 7

Serve with rice, bread or dippers of your choice.

Step 8

When cooled to room temperature, store refrigerated or freeze for up to 3 months.