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Sweet Potato Coconut Dal
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Sweet Potato Coconut Dal

Sweet Potato Coconut Dal

with Dukkah Salsa and Cheats Chapatis

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.

Allergens:
Cereals 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 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

200

Coconut Milk

100

Red Split Lentils

1

Onion

30

Tomato Puree

1

Sweet Potato

1

Lime

1

Dukkah Mix

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

1

Vegetable Stock Powder

1

Ginger

125

Baby Spinach

1

Sri Lankan Curry Powder

½

Coriander

Not included in your delivery

1

Olive Oil for the Salsa

300

Water

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Nutritional information

Energy (kcal)739 kcal
Energy (kJ)3092 kJ
Fat22 g
of which saturates10 g
Carbohydrate111 g
of which sugars22 g
Protein26 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Grater
Medium Saucepan
Pan with Lid
Bowl
Baking Tray

Instructions

Prep the Veggies
1

Preheat your oven to 200°C. Halve, peel and chop the onion into small 1cm pieces. Peel and grate the ginger. Peel the sweet potato and then chop it 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, stirring occasionally, 5 mins. Add the ginger, Sri Lankan curry powder and tomato purée. Stir together and cook for 1 minute more. Pour in the coconut milk, water (see ingredients for amount) and vegetable stock pot. Stir to dissolve the stock pot.

Simmer the Dal
3

Add the sweet potato and lentils to your pan along with a pinch of salt and a grind of black pepper. Bring to a simmer, cover with a lid and cook, stirring frequently, until the lentils and sweet potato are soft, about 20 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). Grate the lime zest. Pop the lime zest in a bowl with the dukkah spice mix and half the coriander. Add the olive oil (see ingredients for amount), a little squeeze of lime juice and a pinch of salt and black pepper. Mix together and leave to the side.

Bake the Flatbread
5

Mix the remaining coriander with the olive oil (see ingredients for amount) and a pinch of salt and pepper in a small bowl. Place the flatbread on a baking tray and drizzle over the herby oil. Bake on the top shelf of your oven until golden brown, 6-8 mins. When ready, remove to a board and allow to cool for 2 mins. Slice into three strips per person.

Finish and Serve
6

Once the dal is cooked, stir in the baby spinach until it has wilted. 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 salsa on top and the herby flatbread strips on the side. Enjoy!