Skip to main content

19 Nov, 2019

Sweet potato and coconut dal

This is our ultimate comfort food: a delicious combination of tender sweet potato, creamy coconut and warming spices.



Large saucepan or pot


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
200ml vegetable stock
200ml coconut milk
Pinch salt
Pinch pepper
Small bunch coriander, roughly chopped


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 some fresh coriander. Serve into bowls. Enjoy.