Golden Sweet Potato Dhal
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
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Ingredients
2 servings
- 1 medium white onion
- 2 cloves garlic
- 1 thumb-sized piece ginger
- 1 medium carrot
- ½ teaspoon ground turmeric
- 1 tablespoon medium curry powder
- 1.8 oz dried red lentils
- 1 sweet potato
- 1 x 14 oz tin chopped tomatoes
- 240g canned chickpeas
- 400ml 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
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Preparation
Step 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.
Step 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.
Step 3
Stir in the spinach until wilted, followed by the almond butter and lime/lemon juice.
Step 4
Adjust the seasoning to taste, then spoon into bowls. Sprinkle with the sliced spring onion and dried red chilli flakes.
Step 5
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