Sweet potato, red lentil and coconut curry

Peel the sweet potatoes and cut them into 2 cm cubes. Slice the onion and crush the garlic.

Put the sweet potatoes in a saucepan and cover them with cold water salted with the pinch of salt. Bring to a boil, then let them boil over medium heat until they're tender when you poke them with a knife.

In the second saucepan, heat the olive oil over medium heat. Add the onion and cook it for 5 min, then the garlic and curry powder for 1 min, stirring.

Add the red lentils and 30 cl of water to the onion saucepan. Let it simmer over low heat, covered, for 10 min, stirring now and then.

Once the sweet potatoes are tender, drain them in the colander. Do this while the lentils are simmering.

Add the drained sweet potatoes and the coconut milk to the lentils. Let it simmer over low heat for 3 min, stirring gently, then add pepper and adjust the salt.

In the small dry skillet, toast the shredded coconut over medium heat until it's lightly golden, stirring nonstop.

Split the curry between two shallow bowls and sprinkle with the toasted coconut.