Spinach, sweet potato & lentil dhal
A delicious vegan curry with red lentils, sweet potatoes, and spinach.
- 1 tablespoon sesame oil
- 1 red onion (finely chopped)
- 1 garlic clove (crushed)
- thumb-sized piece ginger (peeled and finely chopped)
- 1 red chilli (finely chopped)
- 1½ teaspoon ground turmeric
- 1½ teaspoon ground cumin
- 2 sweet potatoes (about 400g/14oz, cut into even chunks)
- 250 grams red split lentils
- 600 milliliters vegetable stock
- 80 grams bag of spinach
- ½ a small pack of basil leaves (torn, to serve)
Heat the sesame oil in a wide-based pan with a tight-fitting lid.
Add the chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
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.
Turn up the heat to medium, add the sweet potatoes, stir everything together so the potato is coated in the spice mixture.
Add the red split lentils, vegetable stock, and season with salt and pepper
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.
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
Serving Size 1
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.