Black Bean Dahl
with Kale and Sweet Potato
- Cereals containing gluten
- Milk
- Wheat
Ingredients
1 pot(s)
North Indian Style Spice Mix
50 grams
Red Split Lentils
1 unit(s)
Onion
100 grams
Chopped Kale
1 carton(s)
Tomato Passata
1 unit(s)
Sweet Potato
2 unit(s)
Garlic Clove
2 unit(s)
Plain Naans
(Contains: Cereals containing gluten, Milk, Wheat)
1 carton(s)
Black Beans
1 unit(s)
Lime
½ sachet(s)
Ginger Puree
1 sachet(s)
Vegetable Stock Powder
112.5 grams
Creme Fraiche
(Contains: Milk)
1 bunch(es)
Coriander
Nutritional information
Instructions
Preheat your oven to 210°C. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all). Drain and rinse the black beans in a sieve. Zest your lime and then cut into quarters, keep to one side. Chop the sweet potato into 1cm chunks (no need to peel!).
Pop the sweet potato chunks on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 20-25 mins. Turn halfway through cooking.
Meanwhile, heat a splash of oil in a large saucepan on medium heat. Once hot, add the onion and season with salt and sugar (if you have some). Cook, stirring, until softened and slightly caramelized, 4-5 mins. Add the garlic, ginger puree and north Indian style spice mix. Stir and cook until fragrant, 1-2 mins. Add the lentils, black beans and passata and cook for 1 minute more.
Add the veg stock powder and water (see ingredients for amount), stir to combine. Bring to the boil then reduce the heat, pop the lid on and simmer on a medium-low heat until the lentils are tender, 20-25 mins. Check often to give a stir, ensuring the lentils don't stick to the bottom of the pan. The lentils are done when they are very soft. TIP: If the dahl start to dry out, add a splash of water.
Have a quick tidy up whilst the dal is cooking! When the dal is almost cooked, pop the naans in the oven and warm through for 3-4 mins. (Once the sweet potato is roasted, add to the dal). Stir in the kale, a handful at a time and simmer until wilted, 3-4 mins. Tip: Cover the pan to help wilt the kale if needed. Remove from the heat, then add half the coriander, a squeeze of half the lime and 3/4 of the creme fraiche. Stir well to combine.
Mix the lime zest through the remaining creme fraiche. Divide your black bean dal between your bowls, finish with dollop of the lime creme fraiche. Serve with a sprinkle of the remaining coriander, lime wedges and warmed naan. Enjoy!
