Sweet Potato Dahl

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Amanda Stansfield
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I’m on a roll at the moment creating new recipes and having so much fun in the kitchen with my girls. Having everyone at home, is forcing me to come up with fresh ideas on recipes I know we all love. Curry and Daal are two of our favourites — I love how versatile they are and how creative you can be by adding different veggies.

To make this Sweet Potato Dahl, I followed my Simple Red Dal recipe and added chopped sweet potato — which makes it a little more hearty, and ground curry powder which provides a warmer, more robust flavour. (Feel free to omit it and add more cumin, turmeric and coriander, oh and a pinch of chili pepper for if you like it spicy).

Sweet Potato Dahl is delicious on it’s own served with a scoop of sprouted brown rice or quinoa. I like to add greens in everything we eat, so for this I sautéed mixed greens in a little coconut oil and created a delicious meal.

Tip: Add some fresh tomatoes, and cilantro before serving for added freshness!

For lunch the following day, I heat up what’s leftover and sauté another bunch of mixed greens and voila, you have a simple, nutritious meal created in less than 5 minutes.

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Simple Red Lentil Dal

This simple Red Lentil Dal will be a favourite you put on repeat. It's incredible as a side dish, or as a dish all on it's own.

Ingredients
  • 1 tbsp coconut oil
  • 1/2 cup finely chopped onion
  • 1 tbsp fresh ginger, minced
  • 4 garlic cloves, minced
  • 1 cup sweet potato chopped into small chunks
  • 1 cup red lentils, washed thoroughly
  • 1 tbsp ground coriander
  • 1 tsp curry powder*
  • 1 tbsp ground cumin
  • 2 tsp ground turmeric
  • 1 can diced or crushed tomatoes*
  • 1 tsp sea salt as needed more for personal taste
  • heaps of fresh cilantro
  • black pepper to taste
  • 1/2 cup Coconut milk optional
  • 2 cups water
Instructions

  1. Heat oil in a large saucepan over medium heat. Add onion and sauté until soft. Add minced ginger, and garlic, stir then reduce heat to low.

  2. Add Lentils, water, sweet potato, coriander, cumin, curry powder, turmeric and ground ginger to pan. Stir well to combine. Add canned tomatoes and 2 cups of water. Bring to a boil, then reduce heat to a simmer. Cook until lentils are soft, stir occasionally ~ 25 minutes.

  3. Season with salt and black pepper, and continue to simmer until mixture has thickened ~10 minutes. If your consistency is too watery, increase heat, keep a careful eye and wait until desired consistency. Stir in coconut milk and heat for another couple minutes.

  4. Serve immediately with fresh cilantro and season with extra salt and pepper as desired.

Recipe Notes
  • If you don't have curry powder, add an extra tsp of all ground herbs and a dash of chili pepper for a kick (omit the chili pepper if you don't like it spicy)
  • If you are not a fan of coconut milk, simply don't add it. I promise it is equally delicious without.