"Satisfying and simple, a flavoursome bowl of goodness". 

• 2 generous tsp medium curry powder
• 3 tbsp coconut oil
• 2 onions 
• 1 eating apple 
• 3 garlic cloves
• 20g pack of coriander 
• A thumb size piece of fresh ginger 
• 800g sweet potatoes
• 1.2 litres organic kallo vegetable stock
• 120g red lentils
• 300ml coconut milk
• Juice of 1 lime

1. Finely chop the onion, crush the garlic, roughly dice the apple and grate the ginger 
2. Then peel and chop the sweet potato 
3. Put curry powder in a large, dry saucepan and toast on a medium heat for a couple of minutes.
4. Add the oil and stir as the spices sizzle.
5. Tear and roughly chop all of the coriander including the stalks
6. Add onion, garlic, apple, coriander and ginger and season. Stir every now and then and cook for about 5 minutes.
7. Add the potato with the stock, lentils and milk. Then simmer for 20 minutes or so until veggies and lentils are soft.
8. Blend until smooth, add lime juice (optional) and check seasoning.
9. Garnish with coriander if you wish.