Sweet Potato lentil Dal

Delicious comforting plant based sweet potato lentil dal. Healthy and nutritious.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Peel the sweet potato, then chop into 2cm chunks.

Step 2

Heat a drizzle of oil in a large saucepan on medium heat. Add the onion. Cook until soft, 4-5 mins, stirring occasionally. Add the ginger, Sri Lankan curry powder and tomato purée. Stir together and cook for 1 minute more. Pour in the water (100ml), 200ml coconut milk or 200ml water and vegetable stock paste. Stir to combine.

Step 3

Add sweet potato and lentils to the pan, season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring frequently until the lentils and sweet potato are cooked soft. This will take around 20-25 minutes. If the dal is looking a little dry, just add a splash of water

Step 4

Once the dal is cooked, stir through baby spinach and cook until wilted, 1-2 mins. Squeeze in a little lime juice and add optional chilli garnish and serve with heated tortillas, roti, rice or naan