Satay Sweet Potato & Kale Curry (DF)

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop the sweet potato[es] (skin on) into small bite-sized pieces

Add the chopped sweet potato to a baking tray with 1/2 tbsp [1 tbsp] vegetable oil and a pinch of salt and give it a good mix up

Put the tray in the oven for 15-20 min or until the sweet potato is cooked and golden

While the sweet potato is cooking, boil a kettle

Peel and finely chop the brown onion[s]

Heat a large wide-based pan (preferably non-stick with a matching lid) with 1 tbsp [2 tbsp] vegetable oil over a medium heat

Once hot, add the chopped onion with a pinch of salt and cook for 4-5 min or until softened

Peel (scrape the skin off with a teaspoon) and finely chop (or grate) the ginger

Dissolve the vegetable stock mix in 600ml [1L] boiled water

Once the onion has softened, add the curry powder, chilli flakes (can't handle the heat? Go easy!), tomato paste and chopped ginger and cook for 1 min or until fragrant

Rinse the red lentils, add them to the pan with the vegetable stock and bring to the boil over a high heat

Once boiling, reduce the heat and cook, covered, for 10-15 min or until the lentils are cooked and tender

Meanwhile, separate the coriander leaves from the stalks, then chop the coriander stalks roughly (save the leaves for garnish!)

Chop the lime[s] in half

Wash the shredded kale, then pat it dry with kitchen paper

Once the lentils are cooked, add the shredded kale to the pan and cook, covered, for a further 3-5 min or until the kale has wilted

Once the kale has wilted, add the peanut butter with the chopped coriander stalks and the juice of 1/2 [1] lime and stir it all together – this is your satay kale curry

Cut the remaining lime into wedges