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Sweet Potato Coconut Dal

Sweet Potato Coconut Dal

Sweet Potato Coconut Dal

with Naans and Spinach

Get 50% off 1st box + free dessert for life!

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

•Climate Conscious

Allergens:

Celery

•Milk

•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.

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

100

Baby Spinach

2

Plain Naans

(Contains: Milk, Cereals containing gluten)

Not included in your delivery

400

Water for the Dal

Nutritional information

Energy (kJ)4042 kJ

Energy (kcal)966 kcal

Fat30.2 g

of which saturates17.3 g

Carbohydrate137.3 g

of which sugars20.9 g

Protein30.9 g

Salt4.5 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.

Halfway through the dal's simmer time, preheat your oven to 220°C/200°C fan/gas mark 7 for the naans.

Add the Spinach

4

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

Heat the Naans

5

Meanwhile, put the naans onto a baking tray.

Sprinkle with a little water and pop them into the oven to warm through, 2-3 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 naans alongside for scooping up the dal.

Enjoy!

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