Cut the sweet potatoes, dice the turnips in cubes or quarters. Clean and cut the kale in a similar way. Put everything on the side.
Peel the onion and garlic. Chop the onion (fine) and mash the garlic.
Put 1 tsp of coconut milk with crushed garlic and finely chopped onion in the casserole and heat it up for 1 or 2 minutes.
Add the spices and mix well.
Add the sweet potato and turnip to the casserole. Cook for 5 to 10 minutes over medium heat.
Add the lentils and the rest of the coconut.
Fill the can of coconut milk with water and pour it into the casserole. (It avoids wasting the coconut milk on the edges.)
Add the kale. Cover the casserole and let it simmer over low heat for about 20 minutes.
Stir from time to time to check if it does not stick to the casserole and if there is no lack of liquid elements. If necessary add more water or coconut milk (according to taste). If too liquid, do not hesitate to remove the lid of the casserole dish to allow evaporated steam to escape.
Now the only thing left is to serve the meal once the vegetables are fully cooked and the lentils are slightly decomposing.
This dish can be served with brown, white or red rice. Remember to adjust the spices and seasoning to suit your taste.The spices in the recipe are sponsored by Épices du Monde.