Red sweet potato dhal

Name: Red sweet potato dhal
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 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)

This winter warmer is the ideal vegetarian dish to warm you up from the inside on a cold evening. The blend of the spices with soft sweet potato and lentils makes this dish fragrant and hearty in equal measure.

4 out of 5 stars(1) Rate this recipe

Vegetarian

Serves6
CourseMain meal
Prepare25 mins
Cook1 hr 5 mins
Total time1 hr 30 mins

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Ingredients

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
250g red lentils
400g can cherry tomatoes
400ml can reduced fat coconut milk
550g sweet potato, peeled and cut into 2cm pieces
150g pentland brig kale, de-stalked and sliced
2 tbsp lemon juice
1 handful coriander, roughly chopped (optional)

Method

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.)