Sweet Potato Coconut Dal
with Naans and Spinach
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
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
100
Baby Spinach
Not included in your delivery
400
Water for the Dal
Utensils
Instructions
If you don't have a toaster, heat your oven to 220°C/200°C fan/gas mark 7 for the naans.
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, 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.
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.
Once the dal is cooked, stir through the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
Toast the naans 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.
Squeeze a little lime juice into the dal. Taste and add more salt, pepper, and lime juice if needed.
Serve in bowls with the naan alongside for scooping up the dal. Enjoy!
