Ingredients:

1kg dutch cream potatoes

2 carrots grated

250gm cherry tomatoes chopped into quarters

250gm dried green lentils

1 can coconut cream

1 teaspoon cumin 

1 teaspoons turmeric

1/2 teaspoon chilli powder

1 tablespoon brown sugar

1 stock cube + 400gm water

1 lime (juice)

small bunch of coriander chopped

Method: 

Wash & dry the potatoes, wrap in tinfoil & bake for an hour on 180 degrees celcius

Grate the carrot & then dry fry (no oil) with the spices for a couple of minutes.

Add the rest of the ingredients (except the lime & coriander) & keep at a low simmer for 30 minutes, lid off.

Add the lime juice & coriander & cook for a further 5 minutes & let sit until the potatoes are ready.

Take baked potatoes from the oven. Smash up a bit, onto each plate, 2 per serving.

Reheat the lentils & pour over the potatoes.

This recipe really seems far too simple to taste as good as it does! 

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