Delicious and vegetarian dish with red lentils and sweet potatoes
Course Main
Cuisine Indian
Keyword lentils, sweet potatoes
Diet vegetarian
Prep Time 30 minutesmins
Cook Time 30 minutesmins
Total Time 1 hourhr
Servings 4people
Calories 567
Author Anna Jones
Ingredients
For the sweet potatoes
2sweet potatoesor if they're really big one. Washed peeled and cut into cubes of about 1,5 cm
Seasalt and freshly ground black pepper
1tspcumin seeds
1/2tspfennel seeds
olive oil
For the dahl
2clovesgarlicpeeled and chopped
5cmgingerroughly chopped (and peeled)
1green chilichopped
1red chilichopped
1red onionpeeled and roughly chopped
1tspcumin seeds
1tspcoriander seeds
1tspground turmeric
1tspcinnamon
200gramred lentils
400mlcoconut milk
400mlvegetable stock
2handfulspinach
1bunchcilantrowith stalks, chopped
1lemonjuice
For the coconut chutney
50gramcoconutgrated
1tspmustard seeds
10curry leaves
a bit of coconut oil
20gramginger rootgrated
1red chilifinely chopped
Instructions
Preheat the oven to 220˚ C. Pour 1,5 dl of boiling water over the coconut and set aside to soak.
Put the sweet potatoes into a roasting tray with a good pinch of salt and pepper and sprinkle over the cumin and fennelseeds and sprinkle with oil. Roast the potatoes for about 20-25 minutes in the oven until cooked and soft inside and crunchy on the outside.
Using a large pan add the garlic, ginger, red onion and chili and bake for about ten minutes until the onions are soft and translucent.
Rub the cumin and corianderseeds in a pestle and mortar and add them into the pan with the other spices and bake for a few minutes until fragrant. Stir in the lentils, coconut milk and stock and bring to the boil. Turn the heat down and leave to simmer for about 25-30 minutes.
Make your chutney in the meantime. Let the coconut drain and put into a bowl. Bake the mustard seeds and the curry leaves in a bit of oil until the mustard seeds begin to pop. Pour over the coconut, Add salt and pepepr to taste and stir in the ginger and red chili.
Take the dahl of the heat and stir in the spinach and leave to wilt a bit. Stir in half of the cilantro and the lemon juice. Put a portion into deep plates or bowls and add the crispy sweet potato on top, a few tbsp of the coconut chutney and the remaining cilantro. You can serve with chapati's, roti or rice.