Sweet Potato Coconut Dal
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Sweet Potato Coconut Dal

Sweet Potato Coconut Dal

with Cheat's Chapati

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!

Tags:
Veggie
•Spicy
Allergens:
Celery
•Cereals containing gluten

The quantities provided above are averages only.

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

1

Ginger

1

Sweet Potato

½

Lime

2

Sri Lankan Style Curry Powder

30

Tomato Puree

200

Coconut Milk

15

Vegetable Stock Paste

(Contains Celery)

100

Red Split Lentils

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

100

Baby Spinach

Not included in your delivery

300

Water for the Dal

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Nutritional information

Energy (kcal)728 kcal
Energy (kJ)3046 kJ
Fat24.1 g
of which saturates18.3 g
Carbohydrate99.3 g
of which sugars14.3 g
Protein25.6 g
Salt2.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Grater
•Medium Saucepan
•Lid
•Grill Pan
•Aluminum Foil

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, 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.

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.

Cheat's Chapati Time
4

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.

Add the Spinach
5

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

Finish and Serve
6

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!