Sweet potato & spinach dahl - it's dahhllicious!

Dal or dahl? Whatever the correct spelling is, is doesn't change my love for dahl! It might be simple but it sure packs a nutritional punch. We add extra veggies to this one because we like to pack in as many as possible. Up to you what veg you want to add in - cauliflower, broccoli & pumpkin all work a treat (you'll just need to adjust cooking times slightly).

Ingredients:

Spice Mix:

1 tbs garam masala

1 tbs cumin seeds

1 tbs turmeric

½ tbs ground ginger

¼ tbs black mustard seeds

Dahl:

1 brown onions

1 zucchini (grated)

2 cloves garlic (minced)

1-2 red chillies

1 tbs fresh ginger

1 small sweet potato

2 cup red lentils

1 cup tinned tomatoes

4 cups water

Spice mix

1 can coconut milk (optional)

1 heaped cup baby spinach

Method:

1. Combine all spices & roast in oven until fragrant, approximately 10 minutes (no fan).

2. In a pot add a dash of olive oil & sauté onions & zucchini until softened. Add garlic, ginger & chillies & sauté for another 2 minutes. Add roasted spice mix & cook for another minute (it might stick a little, add a dash of water).

3. Add diced sweet potato, lentils, tomatoes, water & coconut milk. Bring to the boil & then reduce to a simmer. Cook until sweet potato & lentils are cooked through, approximately 25 minutes.

4. Season & stir through spinach at end.

5. Serve with brown rice, raita and coriander. Voila!

Tips:

• I love serving this with some steamed greens as well, think zucchini & broccolini

• Adjust the chilli temp to your liking

• Make a big batch of spice mix & jar it up to use in your favourite Indian inspired cooking