Sweet potato dhal with curried vegetables
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp cold-pressed rapeseed oil
- 1 medium onion, finely chopped
- 2 garlic cloves, thinly sliced
- 1 tbsp medium curry powder
- 200g dried split red lentils
- 500g sweet potatoes, peeled and cut into chunks
- 2 tbsp lime (or lemon) juice plus lime wedges, to serve
- 100g full-fat natural bio yoghurt
- coriander, to serve
For the curried vegetables
- 100g green beans, trimmed and cut into short lengths
- 250g cauliflower, cut into small florets
- 2 medium carrots, sliced
- 1 tbsp cold-pressed rapeseed oil
- 1 medium onion, cut into thin wedges
- 2 garlic cloves, thinly sliced
- 1 tsp medium curry powder
- 200g ripe tomatoes, roughly chopped
- 1 long green chilli, finely sliced (deseeded if you don’t like it too hot)
Method
- STEP 1
To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned – add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.
- STEP 2
Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.
- STEP 3
While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.
- STEP 4
Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.
- STEP 5
Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.
- STEP 6
Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.
