Creamy Korma Lentils and Sweet Potato

Meanwhile, 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 then set aside. 

Drain and rinse the lentils in a sieve. Peel and grate the garlic (or use a garlic press). 

Once the sweet potato has been in the oven for 10 mins, add the tomato parcel to the bottom shelf of your oven. Roast for the remaining time. 

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

Stir in the water for the lentils (see pantry for amount), vegetable stock paste and lentils. Bring to the boil then lower the heat and simmer until reduced by about half, 4-5 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 there are about 5 mins of roasting time remaining, pop the ciabatta into the oven and bake until golden, 5-6 mins. 

When everything is 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.