Golden Sweet Potato Dhal
Looking for a simple and healthy store-cupboard dinner? This warming, nourishing bowl is one of our go-to spiced suppers — it’s easy to make, has simple ingredients, is freezer-friendly and full of flavour.
- Prep time
- 12 min
- Cook time
- 40 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 medium white onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 1 medium carrot
- 0.5 teaspoon ground turmeric
- 1 tablespoon medium curry powder
- 1.8 oz dried red lentils
- 1 sweet potato
- 1 x 14 oz tin chopped tomatoes
- 8.5 oz chickpeas
- 1 x 14 fl oz tin light coconut milk
- 2 large handfuls of baby leaf spinach
- 1 tablespoon almond butter
- 1 lime
- drizzle of olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Place a large, heavy-bottomed pan over medium heat; then add the oil, followed by the onion, garlic, ginger, carrot and a sprinkle of salt. Cook, stirring frequently, for 5–10 minutes until soft and translucent. Add the turmeric and curry powder; cook for 1 further minute.
- 2
Add the lentils, sweet potato, chopped tomatoes, chickpeas, coconut milk and season again with salt. Bring to a simmer and leave to cook gently, stirring occasionally, for 30 minutes until most of the liquid has reduced.
- 3
Stir in the spinach until wilted, followed by the almond butter and lime/lemon juice.
- 4
Adjust the seasoning to taste, then spoon into bowls. Sprinkle with the sliced spring onion and dried red chilli flakes.