Red Lentil Dal with Turmeric Tenderstem Broccoli

Updated at: Thu, 17 Aug 2023 09:46:20 GMT

Step 1

Preheat the oven to 220C / fan 200C / gas mark 7. Cut the sweet potato into 3cm cubes (peel optional). Place onto one side of a large lined baking tray and toss with 1 tsp oil, half the nigella seeds, a pinch of sea salt and black pepper. Roast for 15 mins.

Step 2

Finely dice the onion. Heat a medium frying pan with 1 tsp oil on medium heat. Add the onion and ginger and garlic paste and cook for 5 mins. Add the cumin, half the turmeric and lentils and cook for another 3 mins.

Step 3

Meanwhile, roughly chop the coriander. Halve the tomatoes. Add the tomatoes to the pan and cook for 2 mins. Trim the broccoli.

Step 4

After 15 mins of roasting, add the broccoli to the other side of the tray and toss with 1 tsp oil, the remaining turmeric, a pinch of sea salt and black pepper. Roast for another 10-15 mins, until all the veg are soft and golden.

Step 5

Add the coconut milk and 150ml water (75ml for 1 person) to the pan. Season with sea salt and black pepper. Bring to a boil then simmer for 15-20 mins, until the lentils are soft. Add the spinach and coriander for the final 2 mins of cooking and stir until wilted.

Step 6

Serve the dal with turmeric broccoli and roasted sweet potato. Scatter over the remaining nigella seeds.

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