Balanced Coconut Dal CUSTOMER FAVE
with Roasted Sweet Potato and Tomatoes
Ingredients
300 grams
Diced Sweet Potato
200 milliliter(s)
Light Coconut Milk
1 unit(s)
Echalion Shallot
½ unit(s)
Green Chilli
100 grams
Red Split Lentils
2 unit(s)
Medium Tomato
30 grams
Tomato Puree
1 pot(s)
Nigella Seeds
1 pot(s)
Sri Lankan Style Curry Powder
1 unit(s)
Lime
½ sachet(s)
Vegetable Stock Powder
1 unit(s)
Ginger
125 grams
Baby Spinach
pot(s)
Sri Lankan Curry Powder
1 bunch(es)
Coriander
Not included in your delivery
30000 milliliter(s)
Water
Nutritional information
Instructions
Preheat your oven to 200 degrees. Chop the vine tomatoes into quarters. Halve, peel and finely slice the shallot. Peel and grate the ginger. Halve the chilli lengthways, deseed then slice thinly.
Put the diced sweet potato and vine tomatoes on a baking tray along with half the Sri Lankan spice. Drizzle with oil and season with salt and pepper. Toss to coat then spread out and roast on the top shelf of your oven until the potato is soft and the tomatoes charred and sticky, 20-25 mins, turning halfway.
Meanwhile, heat a drizzle of oil in a large saucepan on medium heat. When hot, add the shallot and cook, stirring occasionally, until soft, 2-3 mins. Stir in the ginger, a pinch of chilli (careful - you can always add more later!), the remaining Sri Lankan curry powder and the tomato puree. Cook for another minute then stir in the red split lentils.
Stir the coconut milk, water (see ingredients for amount) and stock powder. Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils are soft, about 20 mins. TIP: If the dal is looking a little dry, just add a splash of water.
While the dal and sweet potato cook, roughly chop the coriander (stalks and all). Zest the lime then chop into wedges.
When the dahl is cooked, stir in the spinach a handful at a time to wilt it. Season to taste with salt and pepper if needed. Stir through half the coriander, half the nigella seeds and half the lime zest. Serve in bowls, topped with the roasted sweet potato and tomatoes. Sprinkle over the remaining coriander, nigella seeds, lime zest and chilli (if liked). Add lime wedges for squeezing over and enjoy!
