Heat the oil in a large saucepan and fry the onion, garlic, and ginger for 2 minutes.
Tumble in the sweet potato and carrot and fry for another 3 minutes.
Add the curry powder and cook for another couple of minutes followed by the tinned tomatoes and coconut milk.
Add in the rest of the vegetables, bring to the boil then reduce to a simmer.
Season well with salt and pepper and cook for 10-12 minutes until the vegetables are cooked but still crunchy.
Just before serving, stir in ½ pack of the Lentil Sprout Mix and heat through
Serve with boiled basmati rice, naan bread and generous scattering of Good4U Garlic and Chilli Salad Topper for extra crunch and flavour.