Sweet potato, lentil and spicy coconut milk recipe

• 2 Sweet potatoes
• 170 gr of lentils 
• 400 ml of light coconut milk 
• 2 cloves of garlic 
• 1 drizzle of olive oil 
• Salt, pepper
• Turmeric
• Mild curry
• Cayenne pepper 
• Ras el hanout
• Parsley
• Peanuts 
• Lime

Peel your sweet potatoes and cut them into large cubes. Cook them in a pot of boiling water for 10 minutes.

Cook your lentils in 3 times their volume of water for 25 minutes from the boil. In a large saucepan, sauté 2 cloves of garlic, peeled and finely chopped, in a little olive oil.

Add the diced sweet potatoes, cook for 5 minutes and then add the lentils. Salt and pepper. Add half a teaspoon of turmeric, curry powder, a pinch of ras el hanout and cayenne pepper.

Wash and cut your parsley and add the quantity that you wish. Pour your coconut milk, mix and let cook 5 minutes.

Add lime and some peanuts just before serving if you like!