Sweet Potato & Lentil Curry with Naan Bread

Heat a clean deep frying pan over medium-high heat. Toast the curry spices for 1 – 2 minutes or until fragrant, then stir in the butter and allow to melt. Add the onion, ginger and three quarters of the garlic, then fry for 2 – 3 minutes.

Add the sweet potato and cover with the lid, then fry for 1 - 2 minutes over medium-high heat. Add the stock and the coconut milk, then allow to cook gently over low heat for 10 minutes. Remove the lid and cook for 5 more minutes, or longer if the curry needs to reduce further.

Meanwhile, tear or cut the spinach into small pieces. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar and then season to taste with salt and pepper. Quarter the tomatoes and transfer to the bowl, along with half of the spinach. Toss well to combine with the dressing. Roughly chop the parsley and coriander. Drain the lentils.

Add the lentils and the rest of the spinach to the curry. Mix well and allow the spinach to wilt and reduce. Simmer for 3 – 5 minutes over low heat, or longer if the curry needs to reduce further. Meanwhile, bake the naan in the oven for 2 – 3 minutes. In a small bowl, combine the labneh with the rest of the garlic and a third of the fresh herbs. Add extra virgin olive oil as preferred and season to taste with salt and pepper.