Coconut dhal with sweet potato and spinach
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  • 2 tablespoons of vegetable oil (or coconut oil)
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 1 thumb’s worth of ginger, peeled and diced finely
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of turmeric
  • 1 sweet potato, peeled and cut into 2cm chunks
  • 2 x 400g cans of coconut milk
  • 350 g Red Lentils
  • 750 ml vegetable stock (or water)
  • 125 g Spinach
  • Juice of 1 lime
  • pinch of salt
  • Forthe garnish:
  • 3 tablespoons of vegetable oil (or coconut oil)
  • 2 small onions, cut in half then sliced thinly
  • 1 heaped teaspoon of ground coriander
  • 1 tablespoon of mustard seeds
  • ½ teaspoon dried chilli flakes
  • pinch of salt
  • Pinch of sugar
  • Toserve:
  • Fresh coriander
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Heat some coconut or vegetable oil in a pan and fry the onion, garlic, ginger (and 1 or 2 chopped chillies if you want some heat) off for about 5 minutes. Add the coriander, turmeric, cumin and cook out for a few minutes until aromatic. Tip in the sweet potato, and the lentils. Pour in stock and 1 can of the coconut milk. Set the other one aside. Cook the dhal until the lentils and vegetables are soft and the whole thing is silky. It should take about 20 or so minutes. Add the spinach at the end, once the dhal is cooked, with a squeeze of lime and plenty of seasoning to taste. At this point you may wish to make it lighter, creamier and more viscous with some more coconut milk. (I reheated mine the next day and added the second can to loosen it as dhal does thicken on cooling.) To make the garnish, simply fry the coriander, mustard seeds and chilli flakes (leave these out if feeding kids) for a few minutes in oil. Then add the onions, salt and sugar. Fry until crispy.


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Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.