Sweet Potato Coconut Dal With King Prawns
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Sweet Potato Coconut Dal With King Prawns

Sweet Potato Coconut Dal With King Prawns

with Dukkah Salsa and Cheat's Chapati

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:
Spicy
Allergens:
Celery
Peanut
Nuts
Sesame
Cereals containing gluten
Crustaceans

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

Onion

1

Ginger

1

Sweet Potato

2

Sri Lankan Style Curry Powder

30

Tomato Puree

200

Coconut Milk

15

Vegetable Stock Paste

(Contains Celery)

100

Red Split Lentils

1

Coriander

½

Lime

1

Dukkah Mix

(Contains Peanut, Celery, Nuts, Sesame)

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

100

Baby Spinach

150

King Prawns

(Contains Crustaceans)

Not included in your delivery

1

Olive Oil for the Salsa

300

Water

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Nutritional information

Energy (kcal)514 kcal
Energy (kJ)2151 kJ
Fat9.5 g
of which saturates1.5 g
Carbohydrate74.3 g
of which sugars16.8 g
Protein33 g
Salt3.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Knife
Pan with Lid
Measuring Cups
Bowl
Zester
Measuring Spoon
Plate
Grill Pan
Aluminum Foil

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 paste. 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 into 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.

Cheat's Chapati
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 (spread each one with a little butter, if you have any). Keep them warm by covering the plate with foil.

Finish and Serve
6

Once the dal is cooked, add the prawns and simmer until they're cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. 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!

7

Step 6 MOD: If you've added prawns to your meal, once the dal is cooked, add the prawns and simmer until they're cooked through, 3-4 mins. IMPORTANT: Wash your hands and equipment after handling raw prawns. The prawns are cooked when pink on the outside and opaque in the middle. Add the spinach and continue with the step as instructed.