Sweet Potato Coconut Dal
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Sweet Potato Coconut Dal

Sweet Potato Coconut Dal

with Dukkah Salsa and Cheats Chipati

Sri Lanka is often called the 'Resplendent Isle' and we can see why. Just have a taste of this dal recipe that Mimi came up with! Sweet potato marries beautifully with coconut milk and lentils cook down to a seductive softness, all the better to absorb those lovely spices.

Tags:
Plant-based
Allergens:
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 Time35 minutes
Cooking time15 minutes
DifficultyMedium

Ingredients

serving amount

200

Coconut Milk

100

Baby Spinach

100

Red Split Lentils

1

Onion

30

Tomato Puree

1

Sweet Potato

½

Lime

1

Dukkah Mix

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

1

Vegetable Stock Powder

1

Ginger

1

Sri Lankan Curry Powder

1

Coriander

Not included in your delivery

1

Olive Oil for the Salsa

300

Water

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Nutritional information

Energy (kcal)830 kcal
Energy (kJ)3473 kJ
Fat31 g
of which saturates18 g
Carbohydrate111 g
of which sugars19 g
Protein28 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Get Prepped
1

Halve, peel and chop the onion into small pieces. Peel and grate the ginger. Peel the sweet potato, then chop into 2cm chunks.

Start the Dal
2

Heat a drizzle of oil in a large saucepan on medium heat. Add the onion. Cook until soft, 4-5 mins, stirring occasionally. Add the ginger, Sri Lankan curry powder and tomato purée. Stir together and cook for 1 minute more. Pour in the water (see ingredients for amount), coconut milk and vegetable stock powder. Stir to dissolve the stock.

Simmer the Dal
3

Add the sweet potato and red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils and sweet potato are soft, 20-25 mins. TIP: If the dal is looking a little dry, just add a splash of water.

Make the Salsa
4

Meanwhile, roughly chop the coriander (stalks and all). Zest and halve the lime. Pop the lime zest in a bowl with the Dukkah and coriander. Add the olive oil for the salsa (see ingredients for amount), a squeeze of lime juice and a pinch of salt and pepper. Mix together and leave to the side.

Make the 'Chapatis'
5

Meanwhile, heat a large frying pan on high heat (don't add any oil!). When the pan is hot, dry fry your wholemeal tortillas for 30 seconds on each side. You want your tortillas to char slightly, so keep an eye on them. Transfer each tortilla to a plate making a chapati pile. Keep them warm by covering the plate with foil.

Finish and Serve
6

Once the dal is cooked, stir through the baby spinach a handful at a time until it has wilted, 1-2 mins. Squeeze in a little lime juice. Taste and add more salt, pepper or lime juice if you feel it needs it. Serve in bowls with the Dukkah salsa on top and the chapatis on the side. Enjoy!