Sweet Potato Dahl Recipe

This has been a huge favourite with my postpartum families and I’m often asked for the recipe. The thing is….. it’s something I’ve conjured up myself and I’m not much of a recipe follower or measurer - so just be aware of that going in…… Cook by feel, trust yourself and make what ever changes you wish - but have fun with it!

Here it is……. my Sweet Potato Dahl

Sweet Potato Dahl

Ingredients:

• Tbsp oil - coconut, olive - whatever your preference

• 1 brown onion chopped

• Fresh/minced garlic - to taste (I used a heaped teaspoon of minced or about 3-4 cloves)

• Fresh/bottled ginger - to taste - see above

• Curry powder - to taste - I use a heaped teaspoon

• Turmeric - fresh or powdered - I use about a teaspoon

• 2 Massels Vege stock cubes

• Approx 1 cup of dried red lentils

• 1 medium sized sweet potato, peeled and cubed about 1cm cubes

• 1 can of coconut cream

• Optional: shredded leafy greens - spinach (regular or baby) kale, parsley - great for adding more iron, can also add shredded coconut

Method:

1. In a large frypan, dutch oven etc (with a lid) heat oil

2. Saute onion

3. Add garlic, ginger, curry powder and turmeric stirring to prevent sticking and release aromas, add crumbled stock cubes

4. Add red lentils and chopped sweet potato and enough water cover, stir throughly

5. Bring to a gentle boil and turn temp down to a simmer

6. Cover with a lid, stir regularly and lower temp if needed to prevent sticking (you may need to add some more water)

7. Once the sweet potato is soft, add coconut cream and stir to combine and bring up to temperature.

8. Add greens if desired

9. Serve with basmati rice, naan or your preferred side dish, dollop of coconut or greek yoghurt.

NOTE: I cook by feel and rarely measure or take note of time - these are a simple guide to my process - feel free to modify, substitute etc - make it your own.

You can also substitute pumpkin for the sweet potato, cooking time may vary….