How to make sweet potato, coconut and tomato dahl

(Farmdrop)

Sweet potato, coconut and tomato dahl

Time: 40 mins

Comfort food at it's most nutritious, dahl is a satisfying bowl of aromatic goodness that is one of the oldest dishes of the Indian cuisine. Using organic red split lentils that are mega rich in protein, add coconut milk for richness and roasted sweet potato for an umami depth of flavour. Serve in bowls with a dollop of yoghurt, some chopped cherry tomatoes and a squeeze of lime at the end.

250g red split lentils
2 sweet potatoes
400ml coconut milk
400g tinned tomatoes
1 onion, diced
2 cloves garlic, crushed
40g ginger, peeled & finely chopped
1 red chilli, deseeded & finely chopped
1 tsp cumin
1 tsp turmeric
1 tsp garam masala​
Juice of 1 lime
150g cherry tomatoes
a dollop of yoghurt
a sprinkle of coriander, chopped
A glug of plain oil

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Add the lentils to a large pan, cover with water, bring to the boil and simmer for 30 minutes until the lentils are soft.

Peel and chop the sweet potato into 1 inch chunks, add to a roasting tin with oil and a pinch of salt and roast in the oven for 25 minutes.

Warm the oil in a frying pan, add the onion and sweat on a low heat for 15 minutes. Add the garlic, ginger and chilli to the onion and cook for two minutes.

Now add the cumin, turmeric and garam masala, cooking for one minute more. Add the onion mix to the lentils, along with the coconut milk and tomatoes, bring to a boil and simmer for 10 minutes.

Stir through the roasted sweet potato, then leave it to stand for 5 minutes and season with salt and lime juice. Ladle into bowls and top with chopped tomato and coriander. Serve with a hunk of sourdough or naan to mop up the goodness.

Recipe from Farmdrop.com