Chicken and Sweet Potato Coconut Dal
with Naans and Spinach
- Celery
- Milk
- Cereals containing gluten
This Chicken and Sweet Potato Coconut Dal is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
Ingredients
1 unit(s)
Ginger
1 unit(s)
Sweet Potato
½ unit(s)
Lime
75 grams
Tikka Masala Paste
30 grams
Tomato Puree
200 milliliter(s)
Coconut Milk
15 grams
Vegetable Stock Paste
(Contains: Celery)
100 grams
Red Split Lentils
2 unit(s)
Plain Naans
(Contains: Milk, Cereals containing gluten)
40 grams
Baby Spinach
1 pack(s)
Diced British Chicken Breast
Not included in your delivery
½ tsp
Sugar
300 milliliter(s)
Water for the Dal
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
Peel and grate the ginger. TIP: Use a teaspoon to easily scrape away the peel.
Peel and chop the sweet potato into 2cm chunks.
Halve the lime.
Heat a drizzle of oil in a large saucepan on medium heat.
Once hot, add the diced chicken, ginger, tikka masala paste and tomato puree. Stir together and cook for 1 min. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Add in the sugar, water for the dal, (see pantry for both amounts), coconut milk and veg stock paste. Stir to combine.
Add the sweet potato and red lentils to the pan and season with salt and pepper.
Bring to a simmer, then cover with a lid and cook until the lentils and sweet potato are soft, 20-25 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Stir occasionally to prevent it from sticking. Add a splash of water if it looks a little dry.
Meanwhile, if you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
When the dal has 5 mins left to cook, cut the naans in half widthways, then put in your toaster until golden.
If you're using the oven, put the naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
Once toasted, spread over the butter (see pantry for amount).
Once the dal is cooked, stir through the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Squeeze some lime juice into the dal. Taste and add more salt, pepper and more lime juice if needed, adding a splash of water if it's a little thick.
Serve in bowls with the naans alongside for scooping up the dal.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: A fragrant, creamy dal with warm spice and a pleasing tang from the lime; some find it mild and would welcome a little more heat.
- Ease of prep: A straightforward one-pan recipe that comes together quickly, making it a great choice for busy weeknights.
- Suggestions: Reduce the water slightly if you prefer a thicker consistency, and stir more frequently during simmering to prevent sticking and uneven cooking. Adding fresh chilli, dried chillies, or a spoonful of mango chutney are popular ways to boost depth and heat.
- Next-day meals: Leftovers keep well and reheat beautifully, making this a great option for a packed lunch the following day.
- Customisation: Some cooks add chicken, paneer, or extra vegetables such as carrots or mushrooms to bulk out the dish and add texture.
