Red Lentil Dhal with Coconut and Sweet Potato
This hearty and nutritious red lentil dhal is easy to make and ready in just 30 minutes. It is freezer-friendly and perfect for batch cooking.It is most delicious served with some warm flat breads. If you fancy trying your hand at making your own chapattis (Indian flatbreads), I share my home-made recipe in this post. It takes me about 15 minutes to make 4 chapattis (perfect for 2 people). I prepare them while the dhal is simmering.
Ingredients
- 100 g / ½ cup red lentils
- 1 TBSP oil
- ½ medium onion (60g) finely diced
- 2 tsp minced garlic
- ½ tsp ground turmeric
- ½ tsp ground cumin
- 1 tsp curry powder or to taste
- 400 ml / 1¾ cups vegetable stock (broth)
- 1 TBSP tomato puree (paste)
- 1 medium sweet potato (170g) peeled & diced
- 25 g / 1 oz creamed coconut chopped*
Serve with:
- 4 chapattis or other flatbread, such as naan
Optional side dishes
- Some greens such as a baby leaf salad, sauteed kale or roasted broccoli**
- Rice
- Poppadoms
Instructions
- Place the lentils in a fine mesh sieve and rinse under cold water, agitating with your hand until the water runs clear.
- Heat the oil in a large saucepan over low-medium heat. Add the onion and garlic, and cook until the onion is soft and translucent (3-5 minutes).
- Add the spices (turmeric, cumin, curry powder), and tomato puree to the pan and cook for a couple of minutes, stirring frequently. If it begins to stick, add a splash of water to prevent it burning.
- Stir in the lentils, followed by the vegetable stock, sweet potato, and creamed coconut. Bring to a gentle boil, then cover with a lid (leave it open a crack to allow the steam to escape) and cook for 18 minutes. Stir towards the end, adding a little extra water if needed.
- When the lentils and sweet potato are tender, remove the pan from the heat and leave to rest for a couple of minutes. Season with salt, to taste.
- While the dhal is cooking, prepare your chapattis and any sides.
Notes
tsp = teaspoon | TBSP = tablespoon
* Creamed coconut is made from pure coconut and comes in a solid block. In UK supermarkets, it is typically found in the world food aisles. Check out my ‘Top Tips’ section above to find out more.
** My roasted broccoli recipe is posted here.
Storage Tips: Store any leftover dhal for up to five days in the fridge or freeze for up to two months.