Ingredients for 4 servings:
1. 1 tablespoon sunflower oil
2. 1 onion, diced
3. 3 -4 tablespoons curry paste
4. 8 ounces sweet potatoes, diced
5. 1 1/2 cups vegetable stock
6. 7 ounces cauliflower or 7 ounces broccoli, broken into florets
7. 1 red pepper, seeds removed and sliced
8. 1 (14 ounce) can green lentils, drained and rinsed
9. 2 ounces coconut cream, crumbled
10. 4 ounces fresh spinach leaves
11. 7 ounces yogurt

Directions:
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.

Enjoy your meal!