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).
1 tbs garam masala
1 tbs cumin seeds
1 tbs turmeric
½ tbs ground ginger
¼ tbs black mustard seeds
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
1 can coconut milk (optional)
1 heaped cup baby spinach
Combine all spices & roast in oven until fragrant, approximately 10 minutes (no fan).
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).
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.
Season & stir through spinach at end.
Serve with brown rice, raita and coriander. Voila!
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