Easy Coconut Dahl With Sweet Potato Fries
This coconut Dahl is effortless to prepare and, served with homemade, oil-free sweet potato fries, makes a nourishing and hearty dinner. Can be cooked in bulk for the week ahead!
- 2 cans canned lentils
- 1.5 cans canned tomatoes
- 0.5 can regular or light coconut milk
- 1 tbsp tomato paste
- 3/4 medium red onion, finely chopped
- 1/2 red bell pepper
- 1/4 tsp garam masala
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1 clove garlic, chopped
- 2 large handfuls kale, chopped
- 800 g sweet potato
- Salt and Pepper to taste
- 2 tbsp soy yoghurt, to serve
Preheat conventional oven to 200 degrees C/ 392 F and line a baking tray with greaseproof paper. Cut sweet potato into fries of preferred thickness, distribute evenly on the baking tray and sprinkle with 1/2 tsp paprika, and salt and pepper to taste. Bake for 25-30 minutes, until crispy on the outside and soft on the inside.
Meanwhile, heat some oil or cooking spray in a non-stick saucepan. Add the red onion, bell pepper and garlic, stirring for 2-3 minutes on a medium heat.
Add the lentils, canned tomatoes, coconut milk, garam masala, cumin, the rest of the paprika and tomato paste. Bring to a boil and lower the heat.
Simmer for 10-15 minutes, stirring occasionally, until the consistency thickens. Add more canned tomatoes or coconut milk if necessary.
Take off the heat and stir in the kale. Serve immediately with the sweet potato fries and soy yoghurt.