This hearty curry is so yummy - full of delicious spices and packed full of goodness.

Serves 2 - takes about 30 minutes.

Ingredients

1 sweet potato

1 brown onion

15g fresh root ginger

Veggie stock cube

1 tbsp curry powder

1/2 tsp chilli flakes

1 tbsp tomato paste

100g red lentils

Handful of fresh coriander

1 lime

100g shredded kale or spring greens

2 tbsp peanut butter

2 tbsp natural yoghurt

25g roasted peanuts

Method

Preheat the oven to 220C/200C fan/425F/Gas 7.

Chop up the sweet potato into bite sized pieces. Add the potato to a baking tray, drizzle with vegetable oil, sprinkle with salt and mix together. Put the tray into the oven and bake for 20 - 25 minutes until cooked and golden.

While the sweet potato is cooking, boil a kettle.

Peel and finely chop the brown onion. Heat a wide based pan with a lid over a medium heat with a drizzle of vegetable oil. Once hot, add the chopped onion with a pinch of salt and cook until softened (4 -5 minutes).

Meanwhile, peel and finely chop the ginger. Dissolve the vegetable cube in 600ml of boiled water.

Once the onion has softened, add the curry powder, chilli flakes, tomato paste and chopped ginger to the pan and cook for 1 minute. Rinse the red lentils under some cold water and add them to the pan. Finish with the vegetable stock and bring to the boil over a high heat.

Once boiling, reduce the heat and cook, covered for 10 - 15 minutes until cooked and tender.

Meanwhile, chop the coriander. Chop the lime in half.

Once the lentils are cooked, add the shredded kale or spring greens to the pan and cook for a further 3 - 5 minutes until wilted.

Finally, add in the peanut butter, chopped coriander and the juice of half the lime to finish the curry. Cut the remaining lime into wedges.

Serve up the curry topped with the roasted sweet potato. Garnish with a dollop of natural yoghurt, the roasted peanuts and the lime wedge.