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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Sweet Potato Dhal

6.0

2 echalion shallots, finely chopped

2 tbsp sunflower oil

1 tbsp finely chopped fresh root ginger

2 tsp finely chopped fresh turmeric (or ½ tsp ground)

1 tsp ground coriander

1 tsp ground cumin

½ tsp dried chilli flakes

1 tsp garam masala

4 green cardamom pods, lightly crushed

250 g red lentils

400 g can cherry tomatoes

400 ml can reduced fat coconut milk

550 g sweet potato, peeled and cut into 2cm pieces

150 g pentland brig kale, de-stalked and sliced

2 tbsp lemon juice

1 handful coriander, roughly chopped (optional)

Sauté the shallots in the oil in a large saucepan set over a low-medium heat. After 5 minutes they should be soft but not coloured. Add the ginger and fresh or ground turmeric. Cook, stirring, for 1-2 minutes then add the remaining spices and cook for 1 minute. Add the lentils, cherry tomatoes, coconut milk and 2 cans of water (800ml); season.
Bring to the boil, stir well and partially cover. Simmer for 10 minutes then stir in the sweet potato, partially cover and simmer for 35-40 minutes, stirring now and then. Uncover and season if needed. Stir in the kale and simmer, stirring often, for 5 minutes, until the greens have softened. Finish with the lemon juice and a handful of coriander, if liked. Serve with steamed rice or naan bread. (Warn your guests about the whole cardamom pods.)

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

CategoryDhal

Cuisine🇮🇳Indian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 125 weeks ago

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