Coconut Sweet Potato Dhal

Name: Coconut Sweet Potato Dhal
Cook time: 30 min
Total time: 30 min
Yield: Serves 2
Cuisine: Indian
Ingredients: 250g Tilda Pure Basmati Rice; 1 small sweet potato, peeled and diced; 2 tbsps. olive oil; 1 onion, finely diced; 1 clove garlic, crushed; 2 tsp mild curry powder; ½ tsp turmeric; 1 can green lentils, drained; 160ml coconut cream; 50ml cold water; Small handful fresh coriander, finely chopped; Salt & black pepper to season

A creamy and warming Indian-inspired dish that is both vegetarian and vegan. Perfect on its own as a warming lunch or as a side dish with your favourite curry.

0-30 minutes
Easy
Serves 2

This recipe uses:

Pure Basmati Rice

Where to buy

Ingredients

250g Tilda Pure Basmati Rice
1 small sweet potato, peeled and diced
2 tbsps. olive oil
1 onion, finely diced
1 clove garlic, crushed
2 tsp mild curry powder
½ tsp turmeric
1 can green lentils, drained
160ml coconut cream
50ml cold water
Small handful fresh coriander, finely chopped
Salt & black pepper to season

Method

Roast the sweet potato with 1 tbsp of the olive oil for 15 minutes in a hot oven
Heat the remaining oil in large pan. Add the onions and garlic and fry for 5 minutes until softened
Sprinkle over the curry powder and turmeric and fry for 1 minute
Cook Tilda Pure Basmati Rice and add to the pan with the drained lentils and roasted sweet potato
Add the coconut cream and water and simmer for 5 minutes until thick and creamy
Season to taste and stir through the coriander