Sweet potato brown lentil curry | Spiced Indian one-pot meal

Rinse the basmati rice thoroughly in cold water, then cook in twice the amount of lightly salted water covered, over low heat for about 12-14 minutes until tender. Remove from heat and leave covered to steam.

Peel the onion, garlic, and ginger. Finely dice the onion, and grate the garlic and fresh ginger. Peel the sweet potato and cut it into approx. 1.5-2 cm cubes. Rinse the brown lentils in a sieve.

Heat the coconut oil in a deep pan or pot. Add the chopped onion and sauté over medium heat for 4-5 minutes until translucent. Stir in the grated garlic and ginger, then cook for 1 minute until fragrant.