Food

Food Recipes taken from Britains Best Home Cook by Julia Sherman (BBC Books, 25) We ve got two copies of the book to give away! To stand a chance of winning, send your name and address to Inspire recipe book giveaway, CPL, 1 Cambridge Technopark, Newmarket Road, Cambridge CB5 8PB. The closing date is 28 October 2018. Good luck! Sweet potato, red lentil and coconut curry Serves 4 Kick-start your morning with a focus on health. Packed full of vitamins and nutrients, this refreshing smoothie bowl is delicious to eat and easy to make Ingredients 2 tbsp olive oil 1 red onion, roughly chopped 5 garlic cloves, crushed tsp dried chilli flakes 2 tsp garam masala 1 tsp ground coriander 1 tsp ground cumin 1 tsp ground turmeric 2 sweet potatoes, chopped into bite-sized pieces (no need to peel) 150g red lentils 400ml coconut milk 500ml vegetable stock 150g fresh spinach, washed 2 tbsp fresh lemon juice Sea salt and black pepper Method 1 2 3 4 Heat the oil in a large deep pan over a medium heat. Add the onion and saut for 5minutes until beginning to soften. Addthegarlic, chilli flakes, garam masala, ground coriander, cumin and turmeric. Fryfor 3-4 minutes, stirring now and again, until aromatic. Add the sweet potatoes, lentils, coconut milk and stock, and bring to the boil. Reduce the heat and simmer for 3035 minutes stirring frequently to prevent the lentils from sticking until the sweet potatoes and lentils are cooked through. Add the spinach to the pan and cook for 5 minutes until wilted down. Stir in the lemon juice and season to taste with up toateaspoon of salt and a grinding of blackpepper. Serve with rice, a dollop of yoghurt and coriander leaves scattered over.