
Sweet potato dhal with curried vegetables
This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime
- 1 tbsp cold-pressed rapeseed oil
- 1 medium onionfinely chopped
- 2 garlic clovesthinly sliced
- 1 tbsp medium curry powder
- 200g dried split red lentils
- 500g sweet potatoespeeled and cut into chunks
- 2 tbsp lime(or lemon) juice plus lime wedges, to serve
- 100g full-fat natural bio yoghurt
- corianderto serve
For the curried vegetables
- 100g green beanstrimmed and cut into short lengths
- 250g cauliflowercut into small florets
- 2 medium carrotssliced
- 1 tbsp cold-pressed rapeseed oil
- 1 medium onioncut into thin wedges
- 2 garlic clovesthinly sliced
- 1 tsp medium curry powder
- 200g ripe tomatoesroughly chopped
- 1 long green chillifinely sliced (deseeded if you don’t like it too hot)
Nutrition: per serving
- kcal453low
- fat9glow
- saturates1g
- carbs67g
- sugars23g
- fibre14g
- protein19g
- salt1.3g
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.