Sweet potato & Spinach Dahl
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finely dice onion and mince garlic and ginger
add a good glug of oil to a non stick pan. Sweat down onion garlic and ginger. Add tomato paste and the spices. Stir until combined and cook for 1 minutes to let the flavour infuse.
add the chopped sweet potatoes and a dash of stock (so that they don’t stick to the pan)
add the split lentils, stir and let them ‘toast’ for a minute.
add vegetable stock, diced tomatoes and coconut milk
stir well and let cook for 10-12 minutes
add salt to taste and the nooch and the spinach
it is ready when the sauce has thickened and the spinach wilted. Serve with a squid of lemon and topped with vegan cream and chopped coriander, rice and high protein flatbread