Sweet potato and coconut dal
12th Sep, 2019


  • 1 tbsp. rapeseed oil
  • 1 clove garlic
  • 1 tbsp. grated ginger
  • 1 spring onion, chopped
  • 100g red lentils
  • 1 sweet potatoes, peeled and cut into small cubes
  • 100g cherry tomatoes
  • 5 cardamom pods
  • 5 cloves
  • 2 bay leaves
  • 1 tsp turmeric powder
  • 500ml vegetable stock
  • 200ml coconut milk
  • Pinch salt
  • Pinch pepper
  • Small bunch coriander, roughly chopped

Equipment required:

  • Place a large pan on the hob on a medium heat and add a little oil, when the oil is hot add in the garlic, ginger and spring onions and sauté for a few minutes until the garlic is golden.
  • Add in the red lentils, sweet potato, cherry tomatoes, cardamom, clove, bay leaves and turmeric and cook for a few minutes, stirring continuously.
  • Add the vegetable stock, stir well and bring to the boil.Then simmer for around 15 minutes until the vegetables have softened and the lentils are starting to fall apart.
  • Add in the coconut milk, season with salt and pepper and leave to simmer for a further 15 minutes. Remove the cardamom and cloves.
  • Turn the heat off and stir through fresh coriander. Serve into bowls and enjoy!

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