for 4 people

Sweet potatoes

4	sweet potatoes (approx. 300 g each)

Tahini sauce

50 g	tahini (sesame paste)
½ dl	water
3 tbsp	lime juice
1 tsp	hot curry powder
¼ tsp	turmeric
¼ tsp	salt

Lentils

1 tbsp	olive oil
2	garlic cloves, squeezed
1	red chilli, deseeded, finely chopped
2 ½ dl	Thai Kitchen Coconut Cream
100 g	leaf spinach
1 tin	green lentils (approx. 435 g), rinsed, drained
¾ tsp	salt
a little	pepper

How it's done

Sweet potatoes

Place the sweet potatoes on a baking tray.

To bake

Approx. 50 mins. in the centre of an oven preheated to 200 °C. Remove.

Tahini sauce

In a small bowl, mix the tahini with all the other ingredients up to and including the salt.

Lentils

Heat the oil in a pan. Add the garlic and chilli, sauté for approx. 2 mins. Pour in the coconut cream and bring to the boil. Reduce the heat, simmer for approx. 3 mins. Add the spinach in batches, allow to wilt. Stir in the lentils, heat through, season.

To serve

Slice the sweet potatoes down the middle, pull apart slightly, make a well using a tablespoon, plate up. Top with the lentils and tahini sauce.

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