Ingredients

• 6 (350g each) orange sweet potatoes
• 2 tablespoons extra virgin olive oil
• 1 brown onion, finely chopped
• 2 x 400g cans brown lentils, drained, rinsed
• 2 garlic cloves, crushed
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1 teaspoon hot paprika
• 2 tablespoons tomato paste
• 270ml can coconut milk
• 400g can diced tomatoes
• 1 1/2 tablespoons lemon juice
• Plain Greek-style yoghurt, to serve
• Fresh coriander sprigs, to serve
• Mixed salad leaves, to serve

Method

• Step 1 Preheat oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place potatoes on prepared tray. Drizzle with half the oil. Season with salt and pepper. Bake for 45 minutes or until tender. Set aside for 5 minutes to cool slightly.

• Step 2 Meanwhile, heat remaining oil in a large frying pan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add lentils, garlic and spices. Cook, stirring, for 1 minute or until fragrant.
• Step 3 Add paste. Stir for 1 minute or until lentils are coated. Add coconut milk and tomatoes. Bring to the boil. Reduce heat to low. Simmer, uncovered, for 10 minutes or until sauce reduces and thickens. Stir in juice. Season with salt and pepper.
• Step 4 Cut a 1cm thick slice from the top of each potato. Place tops in a large bowl. Holding 1 potato with a clean tea towel, scoop flesh from potato, leaving a 1cm border. Transfer flesh to bowl with tops. Repeat with remaining potatoes. Roughly mash potato flesh. Add lentil mixture, folding to combine. Spoon lentil filling into potatoes. Drizzle with yoghurt and sprinkle with coriander sprigs. Serve with salad leaves.