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Sweet Potato Dahl

Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
330 kcal
Protein
: 
10.7g protein
Total
: 
45 minutes
Difficulty
: 
Medium
Allergens:
  • Mustard
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

300 grams

Diced Sweet Potato

125 grams

Baby Plum Tomatoes

50 grams

Red Split Lentils

1 unit(s)

Onion

30 grams

Tomato Puree

2 unit(s)

Garlic Clove

1 pot(s)

Peanut Butter

50 grams

Korma Curry Paste

(Contains: Mustard)

4 unit(s)

Garlic and Coriander Naan

1 sachet(s)

Vegetable Stock Powder

25 grams

Desiccated Coconut

1 pinch

Chilli Flakes

1 bunch(es)

Coriander

Energy (kJ)1382 kJ
Energy (kcal)330 kcal
Fat4.4 g
of which saturates1 g
Carbohydrate62.1 g
of which sugars19.6 g
Dietary Fibre12 g
Protein10.7 g
Salt1.5 g
Potassium651.6 mg
Calcium57 mg
Iron1.3 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Peel and grate the garlic (or use a garlic press). Halve, peel and chop the onion into small pieces. Chop the sweet potato into 1cm chunks (no need to peel!). Roughly chop the coriander (stalks and all). Halve the half the baby plum tomatoes, and set the other half aside for later.


TESTER: would please could you check if at the end you think peeled sweet potato would be better?


2

Heat a drizzle of oil in a large saucepan on high heat. When the oil is hot, add the onion and garlic and fry until softened, 2-3 mins, stiring constantly. Add the sweet potato and the lentils and stir for 1 min. Pour in the water (see ingredients for amounts), stock powder, tomato puree, curry paste and peanut butter and stir still all is melted and combined. Place the lid on the pan and allow to simmer for 20-25 mins, stiring every 3-4 mins, so it doesn't catch on the bottom.

3

Heat medium/large frying pan over medium heat (no oil!) Once hot, add the dessicated coconut and chilli flakes (add less if you don't like it too spicy) and cook, stirring regularly, until lightly toasted and fragrant, 1-2 mins. TIP: Watch it like a hawk as it can burn easily. Once toasted transfer to a bowl. Slice the remaining plum tomatoes into quarter the baby plum tomatoes and add to the spicy coconut along with the coriander. Stir to combine and set aside for later.

4

Check on you dahl, if its looking a little dry add a splash of water. Season with salt and pepper to taste. Have a quick little tidy while t fishes up.

5

Meanwhile, 5 mins before serving pop the naans under gril or in a toaster to warm through for 5 mins.

6

Divide the dahl between bowls and top with the coconut salsa. Serve with the naan. Enjoy!

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