Slow cooker sweet potato and kale curry recipe | Sainsbury`s Magazine

Ingredients

• 1 thumb-sized piece of ginger, peeled and grated
• 1-2 red chillies, deseeded and finely chopped (optional)
• 300g red lentils, rinsed
• 1/2 tsp ground turmeric
• 1 tsp ground coriander
• 1 x 400g tin coconut milk
• 600ml hot vegetable stock or water - use gluten-free if required
• 1 bay leaf
• 1 x 750g pack sweet potatoes, peeled and chopped into 5cm cubes
• 150g kale, chopped