This Sweet Potato Dahl is a fabulous warming, lightly spiced variation on the traditional Dahl. Cheap, healthy and packed with protein. Dahl is a thick South Asian spiced stew usually made from lentils with various seasonings.
Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients for Sweet Potato Dahl:
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 garlic clove, crushed
- 1 red chilli, deseeded and finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1tsp garam masala
- 400g sweet potatoes cut into chunks
- 150g red split lentils
- 200ml vegetable stock
- 200ml coconut milk
- 80g baby spinach leaves
- 1 tomato, deseeded and diced
- 30g golden chlorella
- 4 spring onions, sliced to serve
- Handful of fresh coriander leaves chopped
- Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 5 minutes, stirring occasionally, until softened. Add the garlic and chilli, cook for 1 minute, then add the remaining spices and cook for a further minute.
- Add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, stock, coconut milk and season. Bring to the boil, then reduce the heat, cover and simmer gently for 20 mins until the lentils are tender and the potato is soft. Add a little extra vegetable stock if the mixture is too dry.
- Stir in the spinach, tomato and chlorella. Cover with the lid and allow the spinach to wilt. Spoon into bowls and top with spring onions and chopped coriander leaves to serve.
Nutritional information per serving Calories 305kcal, fat 4.6g, saturates 0.8g, carbohydrates 46.2g, sugars 10.6g, fibre 7.1g, protein 16.3g, salt 0.8g
This recipe was developed by Christine Bailey an award winning Nutritionist, Chef and Author with over 18 years of experience.