Deliciously Ella's Sweet Potato, Lentil and Coconut Curry

A year ago today I went to India with the amazing charity Raleigh International. As I ate curry everyday there, I thought it was the perfect opportunity to introduce you to this beauty of a recipe. 

It is perfect for students as you can make a huge batch of it at the weekend to last you through the week. It is also freezable. 
For any spice-o-phobes out there don't worry, this curry is not at all spicey. It is just creamy and sweet and delicious AND super healthy.
At just 64p per portion its a no-brainer.

Health benefits of sweet potato:
Vitamin A for smooth skin, as well as healthy hair, teeth, bones and nails. It also is a complex carbohydrate, keeping you fuller for longer- essential on a student budget and good for your waistline too. 

Health benefits of lentils:
Full of protein, keeping sugar cravings at bay, whilst being essential for muscle repair and development.

Recipe (serves 5): 
Ingredients:
1 400g can chopped tomatoes - 33p
1 400g can coconut milk - 50p
1/2 tbsp cumin - 0.7p
1/2 tbsp turmeric - 0.7p
1/2 tbsp ground ginger - 0.7p
750g sweet potato - 82p
80g olives (approximate) - 80p
250g red lentils - 50p
150g brown rice - 23p

(serve with your favourite green veg- I had kale and broccoli)

Method:

• Preheat the oven to 180oC.
• Put the tomatoes, coconut milk, and spices in a large pan and bring to the boil
• Chop the sweet potatoes into rough cubes and add to the bubbling liquid along with the lentils and olives.
• Mix and take off the heat. Transfer to an lidded oven proof dish (I used a large, lidded, glass pyrex) and put in the oven.
• Cooking time is relatively flexible, but I would say no less than 40 minutes in the oven (the perfect amount of time to cook the rice). 
• Take out of the oven and serve.