Indian dahl with sweet potato
"with coconut milk, pumpkin seed salsa and spicy naan bread"Serves 2 people | Prep Time 45 minutes | Cook Time
Why I Love This Recipe
Allergens :Celery• Mustard• Gluten-containing grains
Always refer to the product label for the most accurate information on ingredients and allergens
Ingredients You'll Need
3cm fresh ginger
50g sweet potato
3tsp curry powder
1 tub tomato paste
250ml cocunut milk
75g red split lentils
20g pumpkin seeds
10g fresh cilantro
500ml vegetable stock
1 tbsp sunflower oil
2 tbsp olive oil
pepper and salt
Heat the oven to 200 degrees and prepare the stock. Chop the onion and finely grate the ginger. Peel the sweet potato and cut into 1 1/2 cm cubes.
Heat the sunflower oil in a large skillet with a lid over medium heat. Fry the onion for 3 - 4 minutes. Add the ginger, curry powder and tomato puree. Stir well and fry for 2 more minutes. Add the coconut milk and stock to the skillet and bring to the boil.
Add the sweet potato and the red lentils and season with salt and pepper. Cook the dahl, covered, for 18-20 minutes or until the lentils and sweet potato are soft. Add more water if the dahl becomes too dry.
Meanwhile, fry the pumpkin seeds in a frying pan without butter or oil until they start to pop. Finely chop the coriander, grate the zest of the lime and squeeze the lime. In a small bowl, combine half the cilantro, lime zest, 2 tsp lime juice per person, puffed pumpkin seeds and extra virgin olive oil. Season with salt and pepper.
In a small bowl, mix the remaining cilantro with the olive oil and season with salt and pepper. Place the naan bread on a baking tray lined with parchment paper and spread with the coriander oil. Bake the naan bread in the preheated oven for 5 - 7 minutes. Let cool for a while and cut in half.
When the lentils are cooked, stir the spinach through the dahl and let it shrink. Taste the dahl and season with salt, pepper and the remaining lime juice. Divide the dahl over the bowls, garnish with the salsa and serve with the naan bread.
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