If you’re a vegetarian or trying to incorporate more plant-based meals into your diet, this is a great recipe to try. It’s filling, satisfying and full of protein from the dhal. This recipe combines the sweetness of sweet potatoes, the hearty texture of dhal and the aromatic flavours of Indian spices. It’s also packed with nutrients from the lentils, sweet potatoes and vegetables.
Ingredients:
- 650g sweet potatoes, peeled and cut into small pieces
- 1 onion, halved and thinly sliced
- 2 carrots, scrubbed, halved and sliced lengthways
- 15g ginger, finely grated
- 2 cloves of garlic, finely grated
- 2 teaspoons oil
- 1 tbsp curry powder
- 1 vegetable stock cube
- 2 tbsp tomato puree
- 85g red lentils
- good handful of coriander, chopped, plus sprigs to serve
- generous scoop of greek-style 0% fat yoghurt
- broccoli, to serve (optional)
Method of preparation:
Cook the sweet potatoes in a large saucepan of salted water until just tender. Drain and set aside.
Heat the oil in a large frying pan over a medium heat. Add the onion, carrots, ginger and garlic and sauté until the onions are translucent. Stir in the curry powder, vegetable stock cube, tomato purée and red lentils. Cover and simmer until the lentils are tender.
Mash the cooked sweet potatoes until smooth. Stir in the Greek yoghurt and chopped coriander.
Preheat the oven to 180°C (350°F). Spoon the dhal mixture into individual pie dishes or one large pie dish. Top with the sweet potato puree.
Bake in the preheated oven for about 20 minutes, or until the tops are golden brown.
