Roasted Sweet Potato Dal

Ingredients

• 2 Sweet potatoe
• 15 g Fresh coriander
• 2 Carrot
• 1 Red Chilli
• 2 tsp Cumin seed
• 1 tsp Ground coriander
• 1 tbsp Tomato purée
• 400 g Coconut Milk
• 1 Salt
• 1 Onion
• 1 tbsp Coconut Oil
• 5 Garlic clove
• 1 Pack cherry tomatoe
• 1 Drizzle olive oil
• 1 pinch Chilli flakes
• 2 tsp Garam masala
• 1 tsp Fenugreek
• 1 tsp Turmeric
• 1 Inch ginger
• 1 tsp Soft brown sugar
• 400 ml Hot veg stock
• 1 Juice of 1 lime
• 200 g Red lentil
• 50 g Coconut yoghurt
• 1 Salt & pepper

Method

1. 0

   Cut sweet potatoes into chunks, dice onions & garlic, grate ginger, dice chilli, slice carrots, halve lime & chop coriander.

2. 1

   Toss sweet potato with olive oil, salt & chilli flakes. Roast at 200ºC for 20 mins. Add cherry tomatoes, roast another 15–20 mins till soft.

3. 2

   Melt coconut oil in a pan over medium heat. Add onion, carrots & pinch of salt. Cook 5–10 mins till soft. Add garlic, cook 5 more mins. Stir in all spices & brown sugar, cook 2 mins.

4. 3

   Add lentils, stock, coconut milk, tomato purée, lime juice & coriander. Stir and simmer 10 mins until thick and creamy.

5. 4

   Fold in roasted sweet potato & tomatoes, swirl through coconut yoghurt.

6. 5

   Spoon into bowls with rice, mango chutney, a dollop of yoghurt & a sprinkle of chilli flakes.

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