Sweet potato, red lentil & chickpea Katsu Curry

Add your sweet potato on to a baking tray drizzle with olive oil season with salt and pepper & roast in a preheated over at 190degrees for 20 mins until soft.

Add all your curry paste ingredients into a blender and blend well and set aside.

Finely chop the onion and fry until soft then add in your curry paste and stir. Cook for 2 minutes and Add in 1/2 cup of water to stop the pot from sticking. Drain and rinse your chickpeas and add to the pot alongside 1 cup of red lentils and stir. Add in the coconut milk and stir well and let it simmer for 15 minutes stirring regularly. The sauce will thicken up quick so add more water if required. Add in the roasted sweet potato & handful of spinach and cook until spinach has wilted.

Serve curry with cooked rice, pinch of chilli flakes & fresh coriander.