Creamy Korma King Prawns, Lentils and Sweet Potato

While the sweet potatoes cook, halve the tomatoes and pop them onto a piece of foil with 
a drizzle of oil, then season with salt and pepper. Fold the foil, sealing on all sides to create a parcel.

Once the sweet potato has been roasting for 10 mins, place the tomato parcel alongside (use another tray if necessary). Cook for the remaining time. 

While everything cooks, drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press). Drain the prawns.

Heat a drizzle of oil in large frying pan on medium heat. Add the korma style paste and half the garlic, stir-fry for 1 min. 

Stir in the prawns, water for the lentils (see pantry for amount), veg stock paste and lentils. Bring to the boil and simmer until reduced by about half, 5-6 mins. 

Meanwhile, once the butter has softened slightly, pop into a small bowl and add the remaining garlic.

Use a fork to mash the garlic into the butter. Season with salt and pepper.

Halve the ciabatta, then spread the garlic butter over the cut sides.

Once the lentils have reduced, stir in the creme fraiche. Simmer for a further minute, then remove from the heat. 

When the sweet potato has 5 mins of roasting time remaining, bake the garlic ciabatta on the middle shelf of your oven until golden, 5-6 mins. 

When everything's ready, reheat the lentils (if needed), then stir in the sweet potato. Add a splash more water if you feel it needs it. Season with salt and pepper.