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Curried Lentil & Sweet Potato Nourish Bowl

CURRIED LENTILS:
900ml water
500g dried yellow lentils
1 tbsp coconut oil
1 small shallot
4 garlic cloves
3 tbsp minced ginger
¾ tsp sea salt
1 tbsp curry powder
1 tsp ground turmeric
1 can coconut milk
1 tablespoon RAW Acacia Honey
2 tbsp lemon juice

POTATOES:
1 large sweet potato ( cut into small wedges)
2 tbsp RAW Extra Virgin Olive Oil
¼ tsp sea salt

CAULIFLOWER RICE:
I head cauliflower
1 tbsp RAW Extra Virgin Olive Oil
¼ tsp sea salt
½ tsp curry powder (optional)

FOR SERVING:
RAW In The Pink Sauerkraut
1 handful of kale, massaged with a tbsp of RAW Extra Virgin Olive Oil
Coriander
Limes (optional)

CURRIED LENTILS:
1. Bring a large sauce of water to the boil. Add the lentils and bring back to a boil. Reduce the heat and simmer until tender. Drain and set aside.
2. Heat a large pan, add the olive oil, shallot, garlic and ginger and saute for 3 minutes. Add the salt, curry powder, turmeric and cook for a further minute.
3. Add the coconut milk and honey and stir to combine. Cook for another 5 mins.
4. Add the drained lentils and lemon juice, stir well and keep warm.

NOURISH BOWLS:
1. Preheat the oven to 190 degrees C.
2. Add the sweet potatoes, oil and salt and toss to combine. Bake for 25 minutes and until tender.
3. Heat a large frying pan and add oil, cauliflower rice, salt and curry powder, stir to combine.
4. Lower the heat and saute for 5 minutes, set aside.
5. Divide the sweet potatoes, curried lentils, cauliflower rice, kale between the serving bowls and add the sauerkraut, coriander and lime.

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Serves 4