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Lentil Dahl With Oil-Free Sweet Potato Fries

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!
Course Main Course
Cuisine Vegan
Keyword Vegan Dahl
Prep Time 5 minutes
Servings 2


  • 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.