Curried Lentil on Baked Sweet Potato with Candied Walnuts and Kale Chips

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Curried Lentils:
2 cups brown or French lentils
1 onion, diced
4 cloves garlic, minced
1 teaspoon minced garlic
1 teaspoon each ground cumin, ground coriander, paprika, turmeric
1 1/2 tablespoons garam masala
3 tablespoons hot curry powder
400mL coconut milk
400g tin tomatoes
1 tablespoon honey
Salt and pepper

Candied Walnuts:
1 cup walnuts
3 tablespoons brown sugar
1 tablespoon water
1 teaspoon paprika
Extra paprika for dusting

Kale Chips:
1/2 bunch kale
Olive oil
Salt and pepper

4 large sweet potatoes
Greek yogurt
Coriander

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For the sweet potatoes:
Prick each potato a few times with a fork. Drizzle with olive oil and season with salt and pepper before wrapping individually in foil and putting them in a 120*C oven.
Once cooked, leave the sweet potatoes in the oven after turning it off. The residual heat continues to cook the sweet potatoes without burning them, so they get exceptionally tender and moist.

For the lentils:
Cook the lentils according to the packet instructions. Meanwhile, sauté the onion in coconut oil until slightly browned. Add in the garlic and ginger. Add the spices and allow them to toast in the oil before adding in the tomatoes, coconut milk and honey. Add the lentils. Season with salt and pepper and leave to simmer for a few minutes until the raw tomato taste has cooked out.

For the candied walnuts:
Toast 1 cup of walnuts in a pan until golden. Remove and put aside. Put the brown sugar, water and paprika in the same pan and allow to merge into a loose caramel. Stir through the toasted nuts, making sure they all get the same amount of sugary love. Remove from the pan, into a bowl, and coat in more paprika! Feel free to make a double, triple, batch of these as they’re incredibly moorish and store well in a jar… But be warned! The more you make the more you eat, they make not make it past meal time.

For the kale chips:
De-stem half a bunch of kale. Tear the leaves into bites size pieces and put into a
large bowl. Dress with olive oil, salt and pepper and toss to coat. Lay the kale in a single layer on a lined baking tray and bake on a low heat until just crispy, about 10 minutes or so.

Now the fun part!

To assemble:
Cut the sweet potatoes lengthways and peel back the skin a few centremitres to reveal the flesh. Pile on a generous spoon of the curried lentils, a handful of candied walnuts and kale chips, a dollop of Greek yogurt and coriander.