Enough for 6 portions: Hearty and warming.
Ingredients:
- 1kg sweet potato cut into 2cm cubes
- 1 tbsp olive oil
- 1 tsp cumin seeds
- Sea salt and black pepper
Dahl:
- 375g dried red split lentils
- 2tbsp ghee or olive oil
- 2 shallots finely chopped
- 5cm fresh ginger, finely chopped/grated
- 4 garlic cloves, finely chopped/rushed
- 1/2 green pepper, finely chopped
- 1 1/2 tsp ground cumin
- 1 tsp ground turmeric
- !72 tsp ground coriander
- 1.1 l bone broth or veggie stock
- 400ml coconut milk
- 250g baby spinach
- Juice of 1 lime
- Fresh coriander to serve (optional)
Method:
- Preheat the oven to 200 C or gas mark 7 and place the chopped sweet potatoes onto a baking tray drizzled with oil
- Season with salt & pepper and scatter over the cumin seeds
- Toss to coat and back for 35 minutes turning halfway until they begin to caramelise
- Meanwhile prepare the dahl. Rinse the lentils and set aside to drain
- Heat the oil/ghee in a large pan and add the shallots, ginger, garlic and green chilli
- Stir whilst it cooks for 5 minutes until shallots look soft
- Add spices to the pan and cook for another minute before adding the lentils, stock and coconut milk. Stir well. Cover with lid and simmer for 20 minutes
- Make sure to stir occasionally so the dahl doesn’t stick to the pan
- Remove the lid and add the spinach and simmer for another 5 minutes until dhal is at desired consistency
- Squeeze in lime and serve with chopped coriander if desired
