INGREDIENTS

• 2 tablespoons Butter
• 1 Onion, chopped
• 4 Garlic Cloves, crushed
• 1-inch piece fresh Ginger, peeled and grated
• 1 tablespoon Curry Powder
• 1/4 teaspoon ground Allspice
• 1/4 teaspoon Chilli Flakes
• 1 teaspoon Salt, plus more for seasoning
• freshly ground Black Pepper
• 4 to 5 cups Vegetable Stock as needed
• 1kg Sweet Potatoes, cut into 1/2-inch cubes
• 1 1/2 cups Dried Green or Puy Lentils
• 1 Bay Leaf
• 400g Mizuna (you can also substitute with any Leafy Green)
• 1/3 cup chopped Dried Apricots
• 1/2 cup chopped Coriander
• 1/4 cup roasted and finely chopped Hazelnuts (I only had peanuts in so I used them)
• Yoghurt for serving
• Squeeze of fresh Lime juice (optional)

Method

1. In large saucepan, heat the Butter over a medium heat. Add the Onion and fry for about 8 minutes (you want the Onion to be translucent and starting to caramelise). 
2. Add the Garlic, Ginger, Curry, Allspice, Chilli flakes, Salt and Pepper. Cook, stirring often, for about 1 minute.
3. Stir in 4 cups of Stock, the Sweet Potatoes, Lentils and Bay Leaf. Increase heat to high and bring to a low boil. Reduce the heat and partially cover the pan. Simmer for 25 minutes. (If the lentils seem to dry out, add up to 1 cup of stock or water as needed.) 
4. Stir in the Greens and Apricots and continue cooking until the Lentils are tender, about 10 minutes longer.
5. Divide the curry between bowls and top with Coriander, Hazelnuts, Yoghurt and a squeeze of lime juice if using.