Sweet potato & Coconut Dahl
This is one of our favourite dishes to make. It’s hard to beat a dahl when you’re looking for a wholesome dish to treat yourself to for dinner.
Takes
Serves 8
Ingredients
- 500 g dry green lentils
- 1 x 400g tin of coconut milk
- 1 x 400g tin of chopped tomatoes
- 1 red onion
- 2 garlic cloves
- ½ thumb-sized piece of ginger
- 1 large sweet potato
- 1 large carrot
- 1 tsp salt
- 4 tsp curry powder
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sweet paprika
- 4 tbsp tamari (or soy sauce)
- Juice of 1 lime
- 10 cherry tomatoes
- 1 pak choi (or bok choy)
- 1.5 litres of water or vegetable stock
Instructions
- Peel and finely chop the onion (we used red simply for colour, but regular onions work just as well).
- Heat a non-stick pan on medium heat. Once it is hot, add the chopped onion and stir occasionally, cooking for about 3–4 minutes. If it starts to stick, add a little water to deglaze the pan with the back of your wooden spoon.
- Finely chop the garlic and grate the ginger, then add them to the pot. Rinse the dried lentils very well and set aside.
- Slice your sweet potato and carrot into medium-sized pieces and add them to your pan along with 1 teaspoon of salt.
- Add the four measured spices to the heated mixture and stir for 1–2 minutes. Add the lentils and mix well.
- Next up, the sauce: pour one tin of coconut milk, one tin of chopped tomatoes, and the rinsed lentils into the pan. Stir all the ingredients together and cook for 2 minutes.
- Add in 1.5 litres of water or vegetable stock, 4 tbsp of tamari (or soy sauce), and the juice of one lime.
- Bring your pan to the boil and then lower to a simmer for 30–40 minutes, stirring every now and then. Check that the lentils are fully cooked. They should be soft and not have a ‘bite’ to them.
- Finally, to make this dish vibrant and to add even more nutritional value, chop the pak choi and cut the cherry tomatoes in half. Add both to your pot and mix well. Serve with toasted pitta breads and enjoy!
Notes
To “Beat the Bloat”, as referenced in our Gut Health course – replace the garlic and onion with the green part of a large leek.
Do you put a lid on the pot while simmering?