Name: Indian sweet potato & dhal pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Cuisine: Indian
Ingredients: 650g sweet potatoes peeled and cut into small chunks; 1 onion halved and thinly sliced; 2 carrots scrubbed, halved and sliced lengthways; 15g ginger finely grated; 2 garlic cloves finely grated; 2 tsp oil; 1 tbsp curry powder; 1 vegetable stock cube; 2 tbsp tomato purée; 85g red lentils; good handful coriander chopped, plus sprigs to serve; generous spoonful 0% fat Greek-style yogurt; broccoli to serve (optional)

Home
Recipes
Indian sweet potato & dhal pies

Indian sweet potato & dhal pies

Sara Buenfeld

Save recipe

Serves 2

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.3 out of 5.106 ratingsRate

loading...

Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option

Healthy

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Porridge with blueberry compote

A star rating of 4 out of 5.45 ratings

Egg & rocket pizzas

A star rating of 4.6 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

650g sweet potatoes

peeled and cut into small chunks
1 onion

halved and thinly sliced
2 carrots

scrubbed, halved and sliced lengthways
15g ginger

finely grated
2 garlic cloves

finely grated
2 tsp oil
1 tbsp curry powder
1 vegetable stock cube
2 tbsp tomato purée
85g red lentils
good handful coriander

chopped, plus sprigs to serve
generous spoonful 0% fat Greek-style yogurt
broccoli

to serve (optional)

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal565
fat4g

low
saturates1g
carbs104g
sugars41g
fibre20g
protein19g
salt2.1g

Method

step 1

Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
step 2

Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
step 3

When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
step 4

Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.

RECIPE TIPS

TO FINISH

Pop the dish under a hot grill for a few minutes right at the end to bronze the potatoes and add some heat.

Recipe from Good Food magazine, February 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.3 out of 5.106 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now