Ingredients

1 green chilli, deseeded and diced
1 green pepper, deseeded and diced
2 cm (1 in) ginger, grated
4 spring onions, sliced
200 g (7 oz) sweet potato, diced
200 g (7 oz) broccoli or cauliflower, broken into florets
175 g (6 oz) red lentils, washed
400 ml (14 fl oz) vegetable stock
200 ml (7 fl oz) Alpro soya dairy free alternative to milk
50 g (2 oz) creamed coconut, chopped
40 g (1 ½ oz) toasted flaked almonds 

Heat a little oil in a frying pan and fry chilli, pepper, ginger and spring onion for 2 minutes. Add sweet potato, broccoli or cauliflower and lentils. Fry for 1 minute then add stock, Alpro and coconut. Bring to boil then reduce heat and simmer for 20 to 25 minutes, until sweet potato and lentils are tender. Season with salt and black pepper and top with almonds.

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D C Thomson & Co Ltd.    Sunday Post    post plus