Sweet potato dhal with curried vegetables

Sweet potato dhal with curried vegetables

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(6 ratings)

Prep: 25 mins Cook: 1 hr, 10 mins

Easy

Serves 4

This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime

Nutrition and extra info

  • Freezable
  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal453
  • fat9g
  • saturates1g
  • carbs67g
  • sugars23g
  • fibre14g
  • protein19g
  • salt1.3g
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Ingredients

  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, thinly sliced
  • 1 tbsp medium curry powder
  • 200g dried split red lentils
  • 500g sweet potatoes, peeled and cut into chunks
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 tbsp lime (or lemon) juice plus lime wedges, to serve
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 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
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 2 medium carrots, sliced
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 tbsp cold-pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 medium onion, cut into thin wedges
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, thinly sliced
  • 1 tsp medium curry powder
  • 200g ripe tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 long green chilli, finely sliced (deseeded if you don’t like it too hot)

Method

  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.

  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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MissMercedes
22nd Jan, 2016
Easy to make, tasty and filling. I added some left over spinach. Think I will reduce water slightly next time and add a little more curry powder. Enjoyed the different textures. Will definitely make again. 4 Stars
wooz
21st Jan, 2016
3.8
Sorry, forgot to rate
wooz
21st Jan, 2016
3.8
I thought this was a bit of a fiddle, but it tasted really good. The only thing was that the dhal was a bit sloshy, so I'll cut down on the water next time.
krieken's picture
krieken
17th Jan, 2016
5.05
I was a bit sceptical specially about the sweet potato, but it was excellent. The yoghurt on top pulled everything together. Will most definitely make this again.
Heyer26
17th Jan, 2016
5.05
Was sceptical about this one, but it was absolutely delicious! The dhal was very tasty with the sweet potato and the crunchy veg provided a lovely variety in texture.
lynne.howell6@ ...
13th Jan, 2016
Lovely flavours, delicious. I found both parts had too much liquid in at the end of cooking,so I would reduce the liquid content next time. Quantities are for 4 so I have frozen the other half for another meal.
Pinga2007
10th Jan, 2016
Loved this! I made it super mild, but you could easily ramp up the heat for those who like it spicy. Easy to make, as whist one bits cooking your getting on with the next bit of prep.
menhinickj
3rd Jan, 2016
This was delicious and very healthy. No changes required.A good start to the new year diet and would definitely make again .
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Pinga2007
10th Jan, 2016
If you made your sweet potato chunks too big in the Dahl, a quick blitz with a potato masher or stick blenders 15mins before the end will get you back on track