Dinner recipe
A creamy vegan dal with sweet potato, red lentils, spinach, coconut milk, tomatoes, ginger, turmeric, cumin, coriander, and lime.
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Ingredients
large saucepan, fine grater, knife, chopping board
Method
Peel and dice the sweet potatoes into 2cm chunks, finely slice the onion, grate the garlic and ginger, rinse the red lentils until the water runs mostly clear, chop the coriander, zest one lime, and cut both limes into wedges.
Heat 2 tablespoons olive oil in a large saucepan over a medium heat. Add the onion with a pinch of salt and cook for 4-5 minutes until soft and translucent.
Stir in the garlic, ginger, turmeric, cumin, ground coriander, lime zest, and black pepper. Cook for 1 minute until fragrant and golden.
Add the sweet potatoes, red lentils, chopped tomatoes, coconut milk, 500ml water, and a pinch of salt. Simmer for 20-22 minutes, stirring often, until the lentils break down and the sweet potato is soft when pressed with a spoon.
Fold in the spinach a handful at a time and cook for 2-3 minutes until wilted but still bright green.
Squeeze in half the lime wedges and stir through most of the coriander. Taste and add more salt, black pepper, or lime if needed.
Ladle the dal into bowls and finish with the remaining coriander and lime wedges.
