Red Lentil and Sweet Potato Dahl
Oil for frying
1 onion chopped
2 cloves garlic, crushed
1 inch piece ginger chopped
1tsp ground cumin
1tsp ground coriander
1tsp ground turmeric
1/2 tsp chilli flakes
1 large sweet potato cubed
1 cup red lentils
500ml vegetable stock
1 can coconut milk
150g spinach (fresh or frozen)
2tbs lemon juice
Yoghurt and coriander to garnish
Tempering oil (see below)
Heat the oil. Cook the onion until soft and translucent. Add the garlic and ginger and stir for one minute.
Add the spices and stir until fragrant.
At the sweet potatoes, lentils, coconut milk, stock and bring to the boil. Turn down the heat and simmer for around 40 minutes.
Check the flavour and season with salt and pepper to taste. Add the spinach and cook through until wilted.
Stir through the lemon juice and serve topped with yoghurt and coriander, drizzled with the tempering oil, on a bed of rice.
In a small pan heat 2 to 3 tablespoons of coconut oil, and add
1 teaspoon of cumin seeds,
1 teaspoon of fennel seeds,
1 teaspoon of black mustard seeds,
8 curry leaves, and
2 tablespoons of coconut flakes.
Heat all of this gently until the sseeds start to pop and the coconut starts to brown. Spoon over each individual serve of curry just before eating.
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