- Fry onion, garlic, ginger, curry powder and tomato in oil until soft.
- Add the crumbled chicken stock cube, sweet potato and carrots and cook for 15 minutes.
- Stir occasionally, adding a little water when needed until sweet potato and carrots are soft.
- Add 2 tbsp mayonnaise and mix through.
- Add the cooked lentils and the can of middlecut.
- Mix gently for flavours to blend.
- Sprinkle with chopped parsley.
- Serve in a roti with sambals.