Sweet potato and coconut stew recipe | Sainsbury's Magazine

Ingredients

• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 10g root ginger, grated
• 10g fresh turmeric, grated
• 2 tbsp vegetable oil
• 4 cardamom pods
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 250g vine tomatoes, roughly chopped
• 1 cinnamon stick
• 600g peeled sweet potatoes, chopped into 2cm chunks
• 1 x 400ml tin coconut milk
• 100ml vegetable stock*
• 1 x 400g tin green lentils, rinsed and drained
• juice of 2 limes
• 100g young spinach
• toasted coconut flakes or desiccated coconut, to serve
• warm flatbread*, to serve