Sweet Potato, Chickpea & Lentil Dhal
We absolutely love sweet potato – its one of our favourite vegetables. It’s tasty, filling and absorbs other flavours really well. This particular dish is so delicious, it goes fantastically well with our turmeric and pistachio cauliflower rice (which is what we’ve served it with in the photo) and you can also make batches as it freezes really well too.
This is a great recipe if you’re looking for something to serve a group of people as it’s really simple and easy to make, it practically cooks itself.
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Serves
4
Prep
10 mins
Cook
45 mins
Total Time
55 mins
Dietary
DF, GF, VEG, V
Ingredients:
1 tsp. coconut oil
1 tsp. turmeric
1 tbsp. chili flakes
1 tsp. ground cumin
1 red onion
2 cloves of garlic
2cm grated ginger
1 sweet potato
300ml/10fl oz coconut milk
200g/7oz chickpeas, drained
90g/3oz red lentils
1 tsp. black pepper
Method:
1. Heat the coconut oil in a frying pan then fry the onion and spices on a medium heat for 2-3 mins.
2. Add the grated ginger, crushed garlic cloves and fry for another 2 mins. After this pour in the coconut milk, pepper, chickpeas, and lentils. Reduce to a simmer then cover and leave for 30-40 mins.
3. Meanwhile chop the sweet potato and boil in a pan of water for 20-30mins (until soft and tender).
4. Add the sweet potato and serve with rice. I’ve gone for my delicious turmeric and pistachio cauliflower rice.
