Sweet Potato Dal

Ginger Sweet Potato Lime Tikka Paste Tomato Puree Coconut Milk Vegetable Stock Red Lentils Baby Spinach Naan Bread
  • Step 1.

    Chop the sweet potato into 2cm sized cubes. Grate the ginger and cut the lime in half.

  • Step 2.

    Heat a saucepan and add a drizzle of oil.

  • Step 3.

    Once hot add the tomato puree, ginger and tikka paste. Cook for 1 minute.

  • Step 4.

    Add 330ml of water, the coconut milk and the vegetable stock. Cook for 3 until combined.

  • Step 5.

    Add the sweet potato and red lentils. Bring to a boil and then simmer for 25. Stir occasionally.

  • Step 6.

    Preheat the oven at 180°C/350°F/Gas Mark 4. Once there is 3 left on the dal then add the naans to the oven. Add the spinach to the dal and stir for 2.

  • Step 7.

    Split the dal into two bowls. Squeeze the lime juice over and add the naan on the side.