Korma Spiced Sweet Potato Dal
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Korma Spiced Sweet Potato Dal

with Baby Spinach and Naan Bread

Tags:
Veggie
Prepped in 10
Allergens:
Mustard
Celery
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time45 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Sweet Potato

200 milliliter(s)

Coconut Milk

1 sachet(s)

Curry Powder Mix

50 grams

Korma Curry Paste

(Contains Mustard)

10 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)

Lime

2 unit(s)

Plain Naans

(Contains Milk, Cereals containing gluten)

40 grams

Baby Spinach

1 carton(s)

Lentils

Not included in your delivery

1 tbsp

Honey

100 milliliter(s)

Water for the Dal

20 grams

Butter

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Nutritional information

Energy (kJ)4226 kJ
Energy (kcal)1010 kcal
Fat45.4 g
of which saturates26.4 g
Carbohydrate119.5 g
of which sugars21.3 g
Protein25 g
Salt5.33 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Sieve
Knife
Large Oven-Proof Pan

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the sweet potatoes into 1cm chunks (no need to peel).

Drain and rinse the lentils in a sieve.

2

In a large ovenproof pan, mix together the chopped sweet potato, lentils, coconut milk, curry powder, korma paste, vegetable stock paste, honey and water for the dal (see pantry for both amounts).

Season with salt and pepper.

Pop a lid on the pan (or cover with foil) and transfer to the middle shelf of your oven to cook until the sweet potato is softened and the dal has thickened slightly, 30-35 mins.

3

Meanwhile, cut the lime into wedges.

Just before the dal is ready, cut the naans in half widthways, then warm in your toaster until golden.

If you prefer to use the oven instead, put the naans onto a medium baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.

4

When the dal is ready, remove from the oven.

Add the spinach to the dal a handful at a time until wilted and piping hot and stir in the butter (see pantry for amount) until melted, 1-2 mins. 

5

Juice half of the lime wedges into the dal.

Taste and season with more salt, pepper or lime juice if needed.

Add a splash of water if it's a little too thick.

6

Share the dal between your bowls along with the naan for dipping.

Serve any remaining lime wedges alongside for squeezing over.

Enjoy!