Roast Sweet Potato Dahl | BOSH!

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% Daily Values based on a 2,000 calorie diet

Step 1

Step 1

Step 2

Prepare the vegetables

Step 3

Cut the sweet potatoes into bite-sized chunks

Step 4

Peel and dice the onions and garlic

Step 5

Peel and grate the ginger

Step 6

Cut the carrots into small pieces

Step 7

Halve the lime

Step 8

Finely slice the coriander

Step 9

Step 2

Step 10

Add the sweet potato chunks to a baking tray and drizzle in olive oil and salt

Step 11

Mix well until everything is coated before roasting for 20 minutes

Step 12

After 20 minutes, remove the baking tray from the oven

Step 13

Mix through the tomatoes and place back in the oven for another 15-20 minutes, or until all of the vegetables are soft and cooked

Step 14

Step 3

Step 15

Place a saucepan over a medium heat and add the coconut oil

Step 16

Once melted, add the diced onion, carrots and a pinch of salt

Step 17

Mix well and cook for 5-10 minutes, or until the onion turns soft

Step 18

Once soft, add the garlic, mix well and cook for another 5 minutes

Step 19

Add all of the spices, including the brown sugar, to the pan

Step 20

Mix well and cook off for about 2 minutes

Step 21

Step 4

Step 22

Stir through the rest of the

Step 23

Add the lentils and stir through before adding the vegetable stock, coconut milk and stir through until everything is combined

Step 24

Add the tomato purée, chopped coriander, lime juice and leave to simmer for 10 minutes

Step 25

Step 5

Step 26

Once the lentils have cooked and the mixture has thickened, add the roast tomatoes and sweet potato

Step 27

Spoon some coconut yoghurt over the top and mix everything together

Step 28

Serve in a bowl with some rice, coconut yoghurt, mango chutney and crushed papadums