Get the Recipe: 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!
Ingredients
- 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
Instructions
- 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.