This meal is a simple one pot recipe, perfect for those chilly autumn evenings! It’s great for batch cooking, it’s easy to freeze and full of simple, low cost ingredients.

5 tsp Mahi Bhut Jolokia sauce

Coconut oil

1 red onion,

chopped Thumb size of grated ginger

3 sweet potatoes,cubed

2 carrots,sliced

400g of dry red split lentils

2 x 400ml tin of coconut milk

2 large tomatoes, chopped

1 tsp ground cumin

1 tsp paprika

1 tsp curry powder Salt and pepper

Serve with

Brown rice

Coconut yogurt

1. Heat a pan on medium heat with a scoop of coconut oil. Add the minced garlic, chopped onion, grated ginger and chopped tomatoes and stir.

2. Add the sweet potato and carrots into the pan with a teaspoon of salt. Then add the cumin, curry powder and paprika. Stir well until the veg start to go soft and is coated well in the spices.

3. Add the lentils, coconut milk and Mahi sauce. Then bring the mixture to the boil and reduce to a simmer. Leave to cook uncovered for an hour until thick and creamy. Make sure you stir the mixture every 15 minutes to make sure it doesn’t stick to the bottom of the pan.

4. Once cooked plate up with brown rice, a dollop of coconut yogurt and a sprinkle of coriander and chilli flakes.