2sweet potatoes or if they're really big one. Washed peeled and cut into cubes of about 15 cm
Seasalt and freshly ground black pepper
For the dahl:
2clovesof garlicpeeled and chopped
a piece of ginger of about a thumb sizeroughly chopped (and peeled)
1red onionpeeled and roughly chopped
1can of 400 gram coconut milk
2hands of spinach
a bunch of cilantrowith stalks, chopped
juice of 1 lemon
For the coconut chutney:
a bit of coconut oil
20gramof ginger rootgrated
1red chilifinely chopped
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.