Dhal with crispy sweet Potato and quick coconut chutney

Name: Dhal with crispy sweet Potato and quick coconut chutney
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Asian, Indian
Ingredients: 2 Sweet potato; Salt; peppe; Cumin seeds 1tsp; Fennel seeds 1/2 tsp; Olive oil; Garlic cloves 2; ginger 1 thumb; Green chilli; Red onion; Cumin seed 1tsp; Coriander seed 1tsp; Turmeric 1 tsp; Ground cinnamon 1 tsp; Red lentil 200g; Tin of coconut milk; Vegetable stock 400ml; Spinach 2 handfuls; Coriander bunch; Lemon juice; Dessicated coconut 50g; Black mustard seeds 1tsp; Curry leaves 10; Coconut oil; ginger grated; Red chilli

1 step

Prep:15minCook:45min

Updated at: Mon, 05 Jan 2026 14:20:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories1852.3 kcal (93%)

Total Fat76.7 g (110%)

Carbs241.7 g (93%)

Sugars28.3 g (31%)

Protein66.5 g (133%)

Sodium2236.4 mg (112%)

Fiber40.1 g (143%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Preheat oven 200oC Soak coconut in boiling water Roast cubed sweet potatoes with salt & pepper, cumin, fennel seeds & olive oil. 20-25 mins. Sizzle garlic, ginger, onion & chilli until soft. Grind cumin, coriander seeds, add to pan with all spices & toast. Add lentils, coconut milk & stock. Simmer for 25-30 mins Drain coconut. Fry mustard seeds & curry leaves - 1 min. Add to coconut with ginger, chilli, salt and pepper. Add spinach to dhal and wilt. Add half coriander & lemon juice. Top with potatos & chutney & coriander