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Roast Sweet Potato Dahl

Roast Sweet Potato Dahl
Roast Sweet Potato Dahl


For the roast veg

  • 5 tomatoes, sliced
  • 2 small sweet potatoes, chopped into chunks
  • 6 cloves garlic
  • Pinch of pepper
  • Pinch of chilli flakes
  • Drizzle of olive oil

For the dahl

  • 1 tbsp coconut oil
  • 1 diced white onion
  • 1 inch piece ginger (grated)
  • 2 cloves garlic (minced)
  • 1 chilli (finely chopped)
  • 1 carrot (grated)
  • Small bunch fresh coriander stalks
  • 1 tsp fenugreek
  • 1 tbsp garam masala
  • 1 tsp ground coriander
  • 1/2 tbsp ground cumin
  • 1 tsp turmeric
  • 1 tsp brown sugar
  • 1 cup red lentils
  • 1.5 cups vegetable stock
  • 1.5 cups coconut milk
  • 1 tbsp tomato puree
  • third cup fresh coriander leaves

For the toppings

  • Mango chutney
  • Coconut yoghurt
  • Papadums
  • Aubergine pickle
  • Fresh coriander


  1. 1.

    Preheat the oven to 200 degrees celsius.

    Add the tomatoes, sweet potato, garlic, chilli, pepper and olive oil to a baking tray. Pop in the oven for 30 minutes.

  2. 2.

    To a pan on a medium heat add the coconut oil. Add the diced white onion and cook until the onion is translucent.

  3. 3.

    Add the garlic, ginger, chilli, carrot and coriander stalks and mix well.

  4. 4.

    Add all the spices, including the brown sugar, to the pan. Mix in with the other ingredients and cook off for about 2 minutes.

  5. 5.

    Add the lentils and stir through. Then add the vegetable stock, coconut milk and stir through until everything is combined. Add the tomato puree and leave to simmer for 10 minutes.

  6. 6.

    Once the lentils have cooked and the mixture has thickened, add your roast tomatoes and sweet potato plus the coriander leaves. Stir everything together.

  7. 7.

    Serve in a bowl with some basmati rice, coconut yoghurt, mango chutney, aubergine pickle and crushed papadums.