Sweet potato & spinach Dhal

Let me start by saying that if you’re not a big fan of Dhal I wouldn’t write this recipe off. It’s been a real winner in our family and seems to be a bit of a people pleaser. I had my Dad and brother over for dinner this week &, even as big meat eaters, they loved the Dhal too. I got this recipe from my coffee guy who raved about it – and I can see why.

This recipe is fab. It’s made using red lentils which don’t take long to cook so it is quick and easy. You make your own masala paste which I think gives this dish a real burst of flavour as opposed to buying a ready made sauce.

I’m also a fan because you can double the quantities of everything to batch cook if you need something to stick in the fridge. Wham, bam and you’ve got something ready to go and easy to heat up during the week if you don’t feel like cooking or are super busy.

Finally, it’s a real pleaser for me because it’s perfect to eat in a BOWL. I LOVE BOWL FOOD! Am I the only one?!

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Check out the recipe below & if you make it let me know what you think 🙂

Ingredients:

For the Masala paste:

1 1/2 teaspoons cumin seeds

1 1/2 teaspoons coriander seeds

2 cm fresh ginger, cut into thin slices

1 teaspoon chilli flakes

1 tablespoon paprika

2 teaspoons garam masala

2 tablespoons melted coconut oil

2 tablespoons tomato puree

For the dhal

Coconut oil for frying

1 red onion, finely chopped

2 garlic cloves, finely chopped

3 tablespoons masala paste (see above)

3/4 cup of chopped tomatoes

600ml coconut milk

1/3 cup red lentils

1 sweet potato, chopped into small cubes

1 cup of spinach

Recipe:

To begin, start by making the masala paste. Toast the cumin and coriander seeds in a frying pan until they smell. Grind them down using a pestle and mortar.

Tip the seeds into a food processor adding the ginger, chilli flakes, paprika, garam masala, coconut oil and tomato puree. Pulse until a smooth paste forms. You may wish to add a couple of tablespoons of water to help this along. That’s your masala paste ready to go.

Next hear a large pot with the coconut oil. Add the onions and garlic, cooking them for about 4-5 minutes. Stir in the masala paste and cook for 1-2 minutes, stirring. Add the chopped tomatoes, sweet potato and coconut milk and stir everything together.

At this point you can taste the sauce and if you’d like to add more flavour add a little more masala paste if needed. Bring the pot to the boil. Add the lentils and then reduce the heat so that the mixture is gently simmering away.

Give the curry a stir every five minutes or so. Cook until the lentils are tender – this is normally about 25-30 minutes. Once they are ready remove them from the heat and fold in the spinach and you’re ready to go! Enjoy 🙂 xoxo

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