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Sweet Potato Coconut Dal

Sweet Potato Coconut Dal

with Cheat's Chapati

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

Allergens:CeleryCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Sweet Potato

½ unit(s)


2 sachet

Sri Lankan Curry Powder

1 sachet

Tomato Puree

200 milliliter(s)

Coconut Milk

15 grams

Vegetable Stock Paste


100 grams

Red Split Lentils

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

100 grams

Baby Spinach

Not included in your delivery

300 milliliter(s)

Water for the Dal

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2979 kJ
Energy (kcal)712 kcal
Fat23.6 g
of which saturates18.2 g
Carbohydrate98.7 g
of which sugars14.2 g
Protein23.2 g
Salt2.72 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Aluminum Foil
Instructionsarrow up iconarrow up icon
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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 ginger, Sri Lankan style curry powder and tomato puree. Stir together and cook for 1 min.
Pour in the water for the dal (see ingredients for amount), coconut milk and vegetable 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. Stir occasionally to prevent it from sticking. Add a splash of water if it looks a little dry.


Meanwhile, heat a large frying pan on high heat (no oil).
Once hot, dry-fry your whole meal tortillas for 30 secs on each side - you want your tortillas to char slightly, but keep an eye on them.
Transfer them to a plate, spread each one with a little butter (if you have any), then make a chapati pile. Cover with foil to keep warm.


Once the dal is cooked, stir through the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.


Squeeze a little lime juice into the dal. Taste and add more salt, pepper and lime juice if needed.
Serve in bowls with the chapatis alongside for scooping up the dal. Enjoy!