Lentil And Sweet Potato Curry

• (Rough guide)
• 4 Tbsp Olive oil
• 2 Spanish onions, finely sliced
• 4 garlic cloves, finely slices,
• 1 Tbsp fresh ginger, finely chopped or grated
• sea salt
• freshly ground white pepper
• 1 Tbsp curry powder
• 6 cardamom pods,
• 1 tsp chilli flakes
• 1 small eggplant, peeled, cut into small cubes and salted for 30 minutes
• 1 cup red lentils
• 1 small sweet potato, peeled and cut into small cubes
• 1 litre of water
• 1 head broccoli, cut into small florets
• 2 handfuls of baby spinach
• 1 handful of coriander leaves

1. Heat olive oil in a saucepan and cook seasoned onions, garlic and ginger until soft about 15 minutes. Add spices and cook 2 minutes. Wash and drain eggplants, add to onions and cook 5 minutes. Add lentils, sweet potato and water and simmer gently until cooked, about 20 minutes. Stir through baby spinach. Serve with coriander, natural yoghourt and your favourite chutney.

olive oil, spanish onions, garlic, fresh ginger, salt, freshly ground white pepper, curry powder, cardamom pods, chilli flakes, eggplant, red lentils, sweet potato, water, broccoli, baby spinach, handful of coriander leaves

Taken from www.epicurious.com/recipes/member/views/lentil-and-sweet-potato-curry-1261573 (may not work)