Balanced Sweet Potato Dhal

Nutrition per serve

Ingredients

• 1pcs small sweet potato
• 1pcs baby broccoli
• 1bunch coriander
• 2clov garlic
• 100g red split lentils
• 50g tomato paste
• 10g masala seasoning
• 200ml coconut milk
• 40g roasted cashews
• 23ml vegetable oil
• 23ml tomato sauce

Method

1. Step 1 — Prep ingredients
   Peel the sweet potato and cut into 1cm chunks. Cut off the baby broccoli florets, then cut the stems into 1cm chunks. Pick the coriander leaves and finely chop the stems, keeping them separate. Crush or finely chop 2 garlic cloves.
2. Step 2 — Soften sweet potato
   Heat 1½ tbs vegetable oil in a medium saucepan over medium heat. Add the sweet potato and cook, stirring, for 5 mins or until softened. Add the garlic and cook, stirring, for 1 min or until fragrant. Add the chopped coriander stems, lentils, half the tomato paste* and 3 tsp masala seasoning. Cook, stirring, for 1 min or until fragrant.
3. Step 3 — Simmer dhal
   Add 400ml water and 150ml coconut milk to the lentil mixture and bring to the boil. Reduce the heat to medium and cook, covered, stirring occasionally, for 15-18 mins until the lentils are tender and the sauce is slightly reduced.
4. Step 4 — Toast cashews
   Meanwhile, put the cashews in a cold small frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan. Combine the remaining coconut milk and remaining masala seasoning in a bowl.
5. Step 5 — Serve up
   Add the baby broccoli to the dhal, stir to combine and cook, uncovered, for 3 mins or until just tender. Remove the pan from the heat. Stir in 1½ tbs tomato sauce. Taste, then season with salt and pepper. Divide the dhal among bowls. Scatter over the cashews and coriander leaves. Drizzle with the coconut dressing and enjoy!
6. Step 6 — Did you know?
   When cooking lentils, it's best not to add salt to the water as it prevents them from softening. Wait until they are cooked before you season them.

Allergens

Sulfit, Cashew