This is the sort of restorative dish that your body yearns for after exercise. It is packed full of natural plant-based protein, including beta-carotene sweet potato and nutty brown rice. This is pure comfort in a bowl.
For the curry:
- Wash the lentils until the water runs clear, then drain and put in a large pan.
- Heat the oil in a frying pan over a low heat, add the onion and sweat until soft.
- Add the garlic, ginger, cumin seeds and curry powder and cook for a couple of minutes to bring out their fragrance.
- Add the onion and spices to the lentils with a pinch of salt.
- Cover with the stock and coconut milk.
- Bring to the boil and skim off any scum that rises to the surface.
- Turn down the heat and simmer very gently, with the lid ajar, for 25–30 minutes until creamy, stirring occasionally.
- Add the sweet potato and cook for a further 10–15 minutes, uncovered, until the cubes are soft, but not falling apart.
- Add a little water if necessary, to achieve your preferred consistency, and season to taste.
- Serve with a scoop of brown rice and a dollop of coconut salsa.
For the coconut salsa:
- Place the desiccated coconut in a bowl with hot water to soften (about 3–4 tbs).
- Leave for 5 minutes.
- When the water has absorbed, mix the rest of the ingredients into the bowl.
Extract from The Naked Diet by Tess Ward (Quadrille, £14.03)