Sweet Potato Dhal

Nutrition per serve

Ingredients

• 2clov garlic
• 150g basmati rice
• 1pcs onion
• 1pcs small sweet potato
• 10g masala seasoning
• 50g tomato paste
• 100g red split lentils
• 200ml coconut milk
• 50g baby spinach leaves
• 30ml vegetable oil
• 5ml white wine vinegar
• 5ml honey

Method

1. Step 1 — Cook garlic rice
   Crush or finely chop 2 garlic cloves. Rinse rice until water runs clear. Heat 1 tbs vegetable oil in a small saucepan over medium heat. Cook the garlic, stirring, for 30 secs, then stir in the rice. Add 250ml (1 cup) water, cover and bring to a simmer. Reduce heat to low and cook for 12 mins or until the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Start dhal
   Meanwhile, finely chop the onion. Peel and coarsely grate the sweet potato. Heat 1 tbs vegetable oil in a medium saucepan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the sweet potato and 2 tbs water and cook, stirring, for 5-6 mins until the sweet potato is starting to soften.
3. Step 3 — Add lentils
   Add the masala seasoning and half the tomato paste* to the vegetables and cook, stirring, for 1 min or until fragrant. Stir in the lentils, coconut milk and 250ml (1 cup) water, season with pepper and bring to the boil.
4. Step 4 — Simmer dhal
   Reduce the heat to medium-low, cover the dhal and cook, stirring occasionally, for 18 mins or until the lentils and sweet potato are broken down. Add the spinach and cook, stirring, for 30 secs or until wilted. Remove the pan from the heat and stand, covered, for 3 mins (see Cooking tip).
5. Step 5 — Serve up
   Add 1 tsp white wine vinegar and 1 tsp honey to the dhal and stir to combine. Taste, then season with salt and pepper. Fluff the rice with a fork. Divide the garlic rice and dhal among bowls and enjoy!
6. Step 6 — Make it herby
   If you have some on hand in the crisper drawer or veggie garden, scatter some chopped coriander or parsley over the dhal for a burst of freshness.

Allergens

Sulfit