It’s time to set sail on the good ship Curried Lentil. You may not to be able to travel like you want to, but you can transport yourself with this flavour sensation. Soft and perfectly roasted sweet potatoes are topped with our go-to Curried Lentil Dahl, bringing a healthy alternative to your standard loaded potato. This recipe also makes extra dahl, so you’ve got tomorrow's dinner sorted too, it’s the dinner that keeps on giving.
1 medium onion, finely chopped
2 garlic cloves, crushed
1 piece of ginger (approx. 6 cm), peeled and grated
1 tbsp curry powder (adjust to taste)
1/4 tsp crushed red pepper flakes (adjust to taste)
3/4 cup red lentils
400 g can crushed tomatoes
3/4 cup coriander, finely chopped, reserve leaves and stems for serving
400 g can coconut milk
Lime wedges to serve
4 small sweet potatoes
1 avocado, halved and sliced
1 cup red cabbage, thinly sliced
1 cup baby spinach leaves
1 tsp smoked paprika
4 tbsp natural yogurt
Olive Oil, to drizzle
2 tbsp The Wholefood Pantry Coconut Oil
3 tbsp Vegetable Broth Garden Veggie
The Wholefood Pantry Pink Himalayan Crystal Salt
2 tbsp The Wholefood Pantry Pepitas.
1. Preheat oven to 170ºC. Roast sweet potatoes whole on a baking tray for 45 minutes to 1 hr, or until cooked through. To check, stick a fork in the sweet potato, it should be soft and have no resistance.
2. Heat coconut oil in a medium saucepan on a medium heat. Add onion, stirring often, and cook for 8-10 minutes, until softened and golden brown.
3. Add garlic, ginger, curry powder, and red pepper flakes and cook for about 2 minutes, until fragrant. Add your lentils and cook, stirring, for 1 minute.
4. Add your tomatoes, coriander, and vegetable broth powder to saucepan along with 2 1/2 cups water, and a generous pinch of salt and pepper.
5. Add 3/4 of coconut milk to saucepan and stir through.
6. Bring mixture to a boil before reducing the heat and allow to simmer gently for 20-25 minutes, stirring occasionally. Your lentils should be soft, but not mushy. Taste and season with more salt and pepper if needed.
7. To serve, cut a slit in the sweet potatoes and open up with a fork. Layer in spinach and red cabbage. Top with Lentil Dahl, 1 tbsp natural yoghurt, a pinch of smoked paprika, chilli flakes, pepitas and coriander leaves.
8. Serve with extra baby spinach, 1/2 an avocado and lime, then give it a little drizzle with olive oil.