Roast Sweet Potato Dahl Recipe

Lay the sweet potatoes and tomatoes out on a baking tray, drizzle with olive oil and sprinkle over the seasoning. Roast for about 30 minutes at 200℃.

Warm the coconut oil in a large pan, add the onion and fry it until it's beginning to turn translucent.

Add the carrot to the pan and stir it into the onion until it starts to soften.

Add the garlic, red chilli and cilantro stalks to the pan and stir them round until they've released their aromas.

Add the spices and sugar to the pan and stir them in so they cover all the other ingredients.

Pour the lentils into the pan and stir them round so they're well covered in flavour and colour.

Pour the vegetable stock into the pan, turn the heat down to a gentle simmer, put the lid on the pan and let the daal bubble for 15 minutes.

Take the lid off the pan, test the lentils, if they're a little tough, cook them for a little longer, if they're perfectly cooked...

Pour the roast sweet potatoes, tomatoes and cilantro into the pan and fold them into the daal.

Serve with brown rice, chapatis and garnish with a sprinkle of cilantro leaves.

Equipment Needed

Spice Level:

Dietary