Roast Sweet Potato Dahl
Who loves a plant based curry? WE DO! Whether you're having a big vegan curry night or looking for a quick and easy veggie curry to rustle up, this recipe NEEDS to be on your 'to cook' list. Sweet potato recipes are great to get fibre into our diets and we think this plant-based recipe is a brilliant vessel to get it into our bodies!
Serves
Ingredients
For the vegetables
<item-todo-done>2 sweet potatoes<item-todo-done><item-todo-done> olive oil for drizzling<item-todo-done><item-todo-done>1 pack of cherry tomatoes<item-todo-done><item-todo-done>1 pinch of chilli flakes<item-todo-done>
For the dahl
<item-todo-done>1 onion<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>2 carrots<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp coconut oil<item-todo-done><item-todo-done>1 tsp brown sugar<item-todo-done><item-todo-done>400ml vegetable stock<item-todo-done><item-todo-done>1 tbsp tomato purée<item-todo-done><item-todo-done>50g coconut yoghurt<item-todo-done><item-todo-done>1 tsp fenugreek<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>1 inch piece of fresh ginger<item-todo-done><item-todo-done>5 garlic cloves<item-todo-done><item-todo-done>15g fresh coriander<item-todo-done><item-todo-done>2 tsp garam masala<item-todo-done><item-todo-done>2 tsp cumin seeds<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>1 x 400g can of coconut milk<item-todo-done>
For the toppings (optional)
<item-todo-done> coconut yoghurt<item-todo-done><item-todo-done> mango chutney<item-todo-done><item-todo-done> cooked rice<item-todo-done><item-todo-done> popadoms<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done> chilli flakes<item-todo-done>
Before you start
Preheat the oven to 200ºC, fan setting | Baking tray | Saucepan
Prepare the vegetables
- Cut the sweet potatoes into bite-sized chunks
- Peel and dice the onions and garlic
- Peel and grate the ginger
- Finely dice the red chilli
- Cut the carrots into small pieces
- Halve the lime
- Finely slice the coriander
Roast the vegetables
- Add the sweet potato chunks to a baking tray and drizzle in olive oil and salt
- Mix well until everything is coated before roasting for 20 minutes
- After 20 minutes, remove the baking tray from the oven
- Mix through the tomatoes and place back in the oven for another 15-20 minutes, or until all of the vegetables are soft and cooked
Start the dahl base
- Place a saucepan over a medium heat and add the coconut oil
- Once melted, add the diced onion, carrots and a pinch of salt
- Mix well and cook for 5-10 minutes, or until the onion turns soft
- Once soft, add the garlic, mix well and cook for another 5 minutes
- Add all of the spices, including the brown sugar, to the pan
- Mix well and cook off for about 2 minutes
Stir through the rest of the ingredients
- Add the lentils and stir through before adding the vegetable stock, coconut milk and stir through until everything is combined
- Add the tomato purée, chopped coriander, lime juice and leave to simmer for 10 minutes
Finish the dahl
- Once the lentils have cooked and the mixture has thickened, add the roast tomatoes and sweet potato
- Spoon some coconut yoghurt over the top and mix everything together
- Serve in a bowl with some rice, coconut yoghurt, mango chutney and crushed papadums