Name: Sweet potato dhal with curried vegetables
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 4
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; 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)

Sweet potato dhal with curried vegetables

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.