Dice half an onion and cook with 1 Tablespoon of oil until translucent, then add 1 tablespoon of curry. Add 1 teaspoon of garlic and 1 large diced tomato. Simmer on low heat until tomatoes are soft.

Parboil (or microwave) 2 sweet potatoes until partially soft, dice them and add to the curry mixture

Add a can of coconut cream little by little, as it evaporates. Simmer for about 30 minutes

Once the sweet potatoes are completely soft, add 1 cup cooked lentils and the remaining coconut cream

Simmer for about 5 minutes, then add 100g spinach and cook for a further 5 minutes

Serve with rice or rotis and any sides, such as sambals, raita or banana chutney