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Red lentil dhal with carrot & sweet potato
Red lentil dhal with carrot & sweet potato
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate traditional dhal with hearty vegetables for a satisfying and flavorful one-pot meal.
Ingredients:
  • 1 onion
  • 2 carrots
  • 400g sweet potato
  • 60ml (1/4 cup) extra virgin olive oil
  • 2 cloves garlic
  • 4 sprigs curry leaves (see top tips)
  • 10.00 gm curry powder
  • 400g can kidney beans
  • 400g can cherry tomatoes or chopped tomatoes
  • 200g (1 cup) red lentils
  • 1/4 bunch coriander or flat-leaf parsley
  • 30.00 ml red wine vinegar
  • Tamar Valley Greek Style Yoghurt, to serve
  • Flatbread, to serve
Instructions:
  • Finely dice the onion. Wash the carrots and sweet potatoes, then cut them into 1cm pieces with the skins on. Heat oil in a large, deep frying pan or saucepan over medium heat. Add the vegetables and cook for 8 minutes, stirring occasionally, until softened. While the vegetables cook, drain and rinse the kidney beans.
  • Peel and crush garlic, strip curry leaves into pan, and add curry powder. Cook until fragrant. Add kidney beans, tomatoes, lentils, and 750ml (3 cups) boiling water. Simmer, cover with baking paper, and cook for 15 minutes until vegetables are tender. Adjust consistency with water if needed. Chop coriander leaves and stems.
  • Combine coriander and vinegar, stir well, then season with salt. Spoon dhal into bowls, add a dollop of yoghurt on top, and serve with warm flatbread.

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