Coconut Sweet Potato Dhal
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 and a dollop of mango chutney. What’s more, our tasty Sweet Potato, Chilli and Coconut Super Grains add a great source of protein!
- Easy
- Serves 2
Method
Ingredients
Ingredients
- 1 pouch Tilda Coconut Steamed 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
How to make Coconut Sweet Potato Dhal
-
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
-
Heat Tilda Coconut Steamed Rice in a microwave for 1 minute 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
