Sweet potato dhal with coconut rice

Ingredients:

For the dhal:

1 small red onion, chopped

1 garlic clove, chopped

1 inch of ginger, peeled & chopped

1 grated carrots, chopped

A pinch of cumin seeds

A pinch of mustard seeds

A pinch of turmeric

A pinch of garam masala

1/4 tin chopped tomatoes

50g cherry tomatoes, halved

160g red lentils

80g sweet potato, diced

For the cauliflower:

1 cauliflower, parboiled for 10 minutes

For the rice:

160g basmati rice

1/2 tin coconut milk

1 small onion

Directions:

In a pan, fry the onion before adding the garlic, ginger, carrot, cumin and mustard seeds.

Once starting to golden, add the turmeric and garam masala and cook for 2 minutes.

Add the tomatoes and red lentils then cook until soft and creamy.

Roast the sweet potato in a little oil in the oven for 30 minutes until golden in colour. Then add to the dhal and stir through.

Bake the cauliflower until golden and divide it into separate dishes.