Red Lentil Dahl with Coconut Milk
Red Lentil Dahl with Coconut Milk, Spinach and Sweet Potatoes, a delicious vegetarian and vegan-friendly curry that is healthy and nutritious. Quick and easy to make, this dish is mildly spiced, which means the whole family can enjoy it. Serve it with basmati rice for the best Indian food experience.
Servings: 4 people
Calories: 412kcal
Ingredients
- 1 cup split red lentils (200 g)
- 3 cups vegetable stock (or water, 250 ml)
- 1 red onion
- 2 cloves of garlic
- 2 sweet potatoes
- 1 cube frozen spinach ( or a handful of fresh spinach)
- ½ cup coconut cream (125 ml)
- ½ teaspoon salt
- 1 teaspoon mild curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh chopped parsley/coriander
- 2 bay leaves
- 1 tablespoon vegetable oil
Instructions
- Peel and chop the onion, garlic and sweet potatoes.
- Heat up the oil in a pan set over a medium heat, and add the chopped onion with salt.
- Fry until translucent, then add the garlic and the ground curry powder, cumin, turmeric and coriander.
- Stir for 30 seconds so that the spices release their flavours.
- Add the lentils and sweet potatoes, stir well, the add the vegetable stock/broth or just water.
- Place a lid on the pan, and cook for 10 minutes until the sweet potatoes begin to soften.
- Add the bay leaves and the coconut cream, and cook for a further 5 minutes until everything is tender - add more stock/water if necessary.
- Add the frozen/fresh spinach and allow 2-3 minutes for it to wilt.
- Check for more seasoning - add more salt, black pepper, or some chillies if you like it spicy.
- Garnish with fresh parsley or coriander/cilantro.
- Serve with basmati rice or flat bread.
Video
Nutrition
Calories: 412kcal | Carbohydrates: 58g | Protein: 15g | Fat: 15g | Saturated Fat: 12g | Sodium: 1065mg | Potassium: 970mg | Fiber: 19g | Sugar: 8g | Vitamin A: 16454IU | Vitamin C: 8mg | Calcium: 76mg | Iron: 6mg