This nourishing sweet potato dahl recipe is packed with vegetables and is dairy-free and vegan as well as gluten-free. Kids love the mild spices and creaminess that comes from coconut milk.
This is a recipe that warming and nourishing, and whilst I love it served with quinoa, the boys in my family are far happier with rice. I also like to serve it on it's own like a thick soup.
Dahls traditionally don’t use brown lentils, however when you are on the limited shopping list that is shopping for a coeliac, substitutions have to be made.
Like most curries, this recipe keeps well in the fridge, so is great for meal prepping.
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cm fresh ginger finely grated
- 1 chilli sliced in halve lenthways
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 sweet potatoes (around 400g) cut into 1 cm chunks
- 240 ml gluten-free vegetable stock
- 400 g coconut milk
- 400 g tinned brown lentils drained and rinsed
- 2 tomatoes roughly chopped
- 1 teaspoon garam masala
- 120 g baby spinach
- salt
To serve
- cooked rice or quinoa
- fresh coriander
Method
- Heat the oil in a pan over a low – medium heat and cook the onion with a pinch of salt for 10 minutes, until starting to go golden.
- Add the garlic, ginger, chilli, turmeric and ground coriander and cook for 1 minute, until fragrant.
- Add the cubed sweet potatoes, pour in the stock and coconut milk.
- Bring to boil then reduce the heat and simmer for 15 minutes, covered, until the potatoes are just tender.
- Add the lentils, tomatoes and garam masala and heat through for 5 minutes.
- Taste for seasoning, then stir in the baby spinach to wilt.
- Store in the fridge in an airtight container for up to 3 days.
Nutrition
Calories 488kcal | Carbohydrates 55g | Protein 15g | Fat 26g | Saturated Fat 20g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Sodium 342mg | Potassium 1396mg | Fiber 14g | Sugar 11g | Vitamin A 19598IU | Vitamin C 41mg | Calcium 127mg | Iron 9mg
Private Notes
IMPORTANT - PLEASE ALWAYS CHECK YOUR INGREDIENT PACKETS TO ENSURE THEY ARE GLUTEN-FREE
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 cm fresh ginger finely grated
- 1 chilli sliced in halve lenthways
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 sweet potatoes (around 400g) cut into 1 cm chunks
- 1 c gluten-free vegetable stock
- 400 g coconut milk
- 400 g tinned brown lentils drained and rinsed
- 2 tomatoes roughly chopped
- 1 teaspoon garam masala
- 120 g baby spinach
- salt
To serve
- cooked rice or quinoa
- fresh coriander
Method
- Heat the oil in a pan over a low – medium heat and cook the onion with a pinch of salt for 10 minutes, until starting to go golden.
- Add the garlic, ginger, chilli, turmeric and ground coriander and cook for 1 minute, until fragrant.
- Add the cubed sweet potatoes, pour in the stock and coconut milk.
- Bring to boil then reduce the heat and simmer for 15 minutes, covered, until the potatoes are just tender.
- Add the lentils, tomatoes and garam masala and heat through for 5 minutes.
- Taste for seasoning, then stir in the baby spinach to wilt.
- Store in the fridge in an airtight container for up to 3 days.
Nutrition
Calories 488kcal | Carbohydrates 55g | Protein 15g | Fat 26g | Saturated Fat 20g | Polyunsaturated Fat 1g | Monounsaturated Fat 4g | Sodium 342mg | Potassium 1396mg | Fiber 14g | Sugar 11g | Vitamin A 19598IU | Vitamin C 41mg | Calcium 127mg | Iron 9mg
Leave a Reply