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Sweet Potato and Pea Coconut Dal

Sweet Potato and Pea Coconut Dal

with Naans and Dukkah

Mimi MorleyUpdated on October 25, 2023

4.4

(469)

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Our Sweet Potato and Spinach Coconut Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Due to quality issues with baby spinach, you'll instead receive peas. As such, the recipe photos are slightly different to what your dish will look like. Don't worry, we've updated the instructions so it'll still be just as delicious!

Allergens:

Celery

•Milk

•Cereals containing gluten

•Peanut

•Nuts

•Sesame

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total35 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Ginger

1

Sweet Potato

½

Lime

75

Tikka Masala Paste

30

Tomato Puree

200

Coconut Milk

15

Vegetable Stock Paste

(Contains: Celery)

100

Red Split Lentils

120

Peas

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

1

Dukkah Mix

(Contains: Celery, Peanut, Nuts, Sesame)

Not included in your delivery

300

Water for the Dal

20

Butter

Nutritional information

Energy (kcal)1155 kcal

Energy (kJ)4831 kJ

Fat47.1 g

of which saturates26.2 g

Carbohydrate144.4 g

of which sugars22.9 g

Protein35.1 g

Salt4.7 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater

•Large Saucepan

•Lid

•Baking Tray

Instructions

Get Prepped

1

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.

Build the Flavour

2

Heat a drizzle of oil in a large saucepan on medium heat.

Once hot, add the ginger, tikka paste and tomato puree. Stir together and cook for 1 min.

Pour in the water for the dal (see pantry for amount), coconut milk and veg stock paste. Stir to combine.

Simmer the Dal

3

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.

Stir occasionally to prevent it from sticking. Add a splash of water if it looks a little dry.

If you don't have a toaster, halfway through simmering the dal, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Add the Peas

4

Once the dal is cooked, stir through the peas until piping hot, 1-2 mins.

Heat the Naans

5

Meanwhile, 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).

Finish and Serve

6

Squeeze a little lime juice into the dal. Taste and add more salt, pepper and 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. Sprinkle over the dukkah to finish.

Enjoy!

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