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Sweet Potato Lentil Dahl
Updated: Jul 1
A creamy, fragrant and delicious Dahl! Ultimate comfort food really.
Creamy from the coconut milk, sweetness from the roasted sweet potato, fragrant and heat from the spices. This is a recipe you will want to make over and over again.
COMFORT FOOD
Give me lentils, give me curry spices and I am happy as could be. Especially if it's a warming, saucy dish which can be soaked up with fluffy rice or naan.
DAHL
There are various ways of writing the name. I have seen dhal, dahl, dal or daal.
Basically this refers to either dried split lentils or dried split peas.
I love using red lentils as they cook quickly and don't need to soak them. But make sure to rinse them.
Dahl is a popular staple dish widely across India. The methods and ingredients vary from region to region.
Some Dhal recipes require tomatoes, where others don't.
SWEET POTATO
I love roasting the sweet potato in the oven as it has more flavour, more sweetness and it keeps it shape at bit better. Rubbing it with curry spices adds another level of flavour.
If you don't want to switch the oven on, you can simply add the cubed sweet potato to the curry to cook in the sauce.
I would recommend adding it after the garlic has been added to the onion - to give it a bit of fry (colour) before adding the rest of the ingredients.
You might have to cook the sauce a bit longer to ensure the sweet potato is cooked.
MIX IT UP
Replace the sweet potato with butternut or pumpkin
Replace the spinach with kale or other leafy greens
Add cooked chickpeas for more protein
Add more chilli if you want more heat. If you don't like chilli you can omit it.
Add more coconut milk for creaminess.
This dish is naturally vegan and gluten-free
OTHER RECIPES TO TRY
SWEET POTATO LENTIL DAHL
A creamy, fragrant and delicious dahl! Ultimate comfort food, really.
Serves 2 - 3
Time: 40 minutes
INGREDIENTS
FOR THE ROASTED SWEET POTATO
1 large sweet potato, cut into bite size cubes
olive oil for drizzling
1 heaped tsp garam masala
sea salt, to taste
FOR THE CURRY
1/2 large red onion, diced
1 tbsp olive oil
1 - 2 cloves of garlic, sliced or crushed
1 tbsp freshly grated ginger
1 green chilli, chopped or sliced
1 tsp cumin seeds
1 tsp coriander seeds
1 tsp ground turmeric
1/2 tsp ground cinnamon
150g lentils, rinsed
1 can coconut milk
450ml stock
a large handful baby spinach leaves, washed
juice from 1 small lemon
a small bunch coriander leaves
sea salt and black pepper to taste.
TO SERVE
Rice, cooked as per packaging instructions.
a small bunch coriander leaves
INSTRUCTIONS
Preheat the oven to 220C or 200C fan and prepare a baking tray.
Cut the sweet potato into small cubes. Drizzle with a bit of olive oil, season with sea salt and the garam masala. Using your hands or a spoon mix to make sure it's evenly coated.
Roast for about 20 - 25 minutes, or until the edges start to caramelise.
In a pot fry the onion in olive oil for 5 minutes on low. Stir occasionally if needed to avoid burning.
Add the garlic and chilli and fry for another 4 - 5 minutes, on low.
Add the ginger and fry for a further minute or so.
Using a mortar and pestle, crush and grind the cumin seeds and coriander seeds.
Add the ground spices to the onion, along with the cinnamon and turmeric. Fry for about 30 seconds and keep stirring to avoid burning.
Next, add the lentils, veggies stock and coconut milk. Season with salt & pepper. Cover with a lid and cook for 20 minutes or until the lentils are cooked and soft. If the mixture is too thick add a bit more stock or water to loosen.
Add the spinach and cook for another minute or until the leaves have wilted.
Add the roasted sweet potato and the lemon juice. Give a good mix. Taste and adjust seasoning as needed.
Serve with rice and freshly, chopped coriander leaves.
HAVE YOU MADE THIS?
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