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Ingredients
  • 1 tbsp coconut or rapeseed oil
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • 40g root ginger, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp ground turmeric
  • 800g sweet potatoes, peeled and cut into 3cm chunks
  • 250g dried lentilles vertes, rinsed and drained
  • 2 x 400g tins coconut milk (we used full fat)
  • 400ml vegetable stock (made using 1 stock cube) - use gluten free if required
  • 200g cavolo nero, tough stalks removed, leaves chopped
  • juice of 1 lime, to taste
  • 75g cashews, toasted and roughly chopped
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