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Sweet potato, coconut and lentil dahl

Sweet Potato, Coconut and Tomato Dahl

Amy Treasure
A comforting, nutritious and fulfilling dahl made with sweet potato, coconut and tomatoes. A quick and easy weekday evening meal. 
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian
Servings 4
Calories 140 kcal

Ingredients
 

  • 250 g red split lentils
  • 2 sweet potatoes diced into cubes
  • 400 ml coconut milk
  • 400 g tinned tomatoes
  • 1 onion diced
  • 2 cloves garlic crushed
  • 40 g ginger peeled & finely chopped
  • 1 red chilli deseeded & finely chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garam masala
  • Juice of 1 lime
  • 150 g cherry tomatoes chopped
  • a sprinkle of coriander
  • a glug of olive oil

Instructions
 

  • Preheat the oven to 180ºC/350ºF/Gas Mark 4.
  • Add the lentils to a large saucepan, cover with cold water, bring to the boil then simmer for 30 minutes or until the lentils are soft.
  • Put the potatoes on a roasting dish, drizzle with olive oil and season. Roast them in the oven for 25 minutes.
  • Warm a glug of oil in a frying pan, add the onions and sweat on a low heat for 15 minutes.
  • When the onion is soft add the garlic, ginger and chilli to the frying pan and cook for two minutes.
  • Add the spices and cook for a further one minute.
  • Add the onion and spice mix to the lentils along with the coconut milk and tin of tomatoes, mix well and simmer for ten minutes.
  • Stir in the sweet potato and leave to stand for 5 minutes then season with the lime juice and salt and pepper.
  • Ladle the dahl into bowls and top with the cherry tomatoes, a sprinkling of coriander and a lime wedge.
  • Serve on its own or even better, mop up all the juices with sourdough or naan bread.
Keyword Comfort Food, Sweet Potato Lentil Dahl