A delicious vegan curry with red lentils, sweet potatoes, and spinach.

Spinach, sweet potato & lentil dhal
Description
A delicious vegan curry with red lentils, sweet potatoes, and spinach.
Ingredients
Instructions
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Heat the sesame oil in a wide-based pan with a tight-fitting lid.
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Add the chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
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Add the crushed garlic clove, ginger and red chilli, cook for 1 min, then add the turmeric and cumin and cook for 1 min more.
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Turn up the heat to medium, add the sweet potatoes, stir everything together so the potato is coated in the spice mixture.
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Add the red split lentils, vegetable stock, and season with salt and pepper
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Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding their shape.
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Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, add the torn basil leaves and serve with rice and naan bread
Servings 4
- Amount Per Serving
- Calories 397kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 1g5%
- Sodium 600mg25%
- Total Carbohydrate 65g22%
- Dietary Fiber 11g44%
- Sugars 19g
- Protein 18g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.