Sweet Potato & Coconut Dhal

Fragrant Sri Lankan spice blend with creamy coconut, sweet potato and lentils. Enjoy with rice or chapati.

Ingredients

Spice blend 

(the spice blend is best using all the ingredients below but you can use ground spices as an alternative or leave some of them out if you’re short of time)

  • 1tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 tsp fennel seeds

  • ½ tsp fenugreek seeds

  • Cardamom seeds from 1 pod or pinch ground cardamom

  • 2 whole cloves

  • ½ tsp cayenne pepper

Curry

  • 2 onions, finely diced

  • 2cm root ginger, peeled and grated

  • 2 cloves garlic, finely chopped

  • 2 tbsp spice blend

  • 2 sweet potatoes, peeled and chopped into 2cm chunks/cubes

  • 200g/1 cup red lentils

  • 1 tbsp tomato puree

  • 600ml/2½ cups vegan stock

  • 400ml coconut milk

  • 1 lime, juiced

  • 200g baby spinach (fresh or frozen)

  • Bunch fresh coriander

Serve with any of the following: brown rice, vegan yoghurt, crispy onions, fresh coriander, chapati or vegan naan, roasted cashews, coconut flakes

Method

Spice blend

  1. In a small frying pan, dry fry the coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cardamom seeds and cloves until they release their fragrance.

  2. Add all the spices, including the cayenne pepper, to a spice grinder or pestle and mortar and grind to a fine blend. Set aside.

Curry

  1. In a large pan or wok, fry the onions until golden.

  2. Add the ginger and fry for a further couple minutes.

  3. Add the garlic and fry for a further minute.

  4. Pour in the spice blend and stir through before adding the tomato puree, lentils, stock and coconut milk.

  5. Bring to the boil then simmer for around 20 minutes or until the sweet potato is soft (not too soft).

  6. Stir through the lime juice and spinach until wilted.

Maryanne Hall, Viva! Vegan Recipe Club www.veganrecipeclub.org.uk

Instagram: @veganrecipeclub

Jade ThorneComment