Vegetarian

Sweet Potato Dahl (May 17, 2021) takes several minutes to prepare.

Sweet Potato Dahl (May 17, 2021) takes several minutes to cook.

Sweet Potato Dahl (May 17, 2021) makes 3 servings.

The ingredients for Sweet Potato Dahl (May 17, 2021) are:

0.50 tsp Pepper, black
1 tsp Turmeric, ground
2.50 tsp Garam Masala
1 tsp coriander, ground
7 Kirkland Organic Virgin Coconut Oil Serving Size 1 tbsp (14g)
1.50 tsp Organic Coconut Palm Sugar (PurePalm)
1 tsp Ground Cumin (Suraj)
0.25 serving Chili Powder (Suraj)
408 gram(s) Lite Coconut Milk (Thai Kitchen)
5 gram(s) Ginger Paste (Aki's)
20 grams Garlic
98 gram(s) Carrots (BC Fresh)
68 gram(s) Sweet Onion
336 grams Vegetable Broth [no salt added] (Campbell?s)
370 gram(s) Tomato
293 gram(s) Sweet Potato
110 gram(s) Red Split Lentils (PC Blue Menu) (1/4 cup)

Here is how you make Sweet Potato Dahl (May 17, 2021):

1 Lay the sweet potatoes and tomatoes out on a baking tray, drizzle with olive oil and sprinkle over the seasoning. Roast for about 20-30 minutes at 200℃ (390F)2 Warm the coconut oil in a large pan, add the onion and fry it until it's beginning to turn translucent3 Add the carrot to the pan and stir it into the onion until it starts to soften4 Add the garlic, red chilli and cilantro stalks to the pan and stir them round until they've releases their aromas5 Add the spices and sugar to the pan and stir them in so they cover all the other ingredients6 Pour the lentils into the pan and stir them round so they're well covered in flavour and colour7 Pour the vegetable stock into the pan, turn the heat down to a gentle simmer, put the lid on the pan and let the daal bubble for 15 minutes8 Take the lid off the pan, test the lentils, if they're a little tough, cook them for a little longer, if they're perfectly cooked...9 Pour the roast sweet potatoes, tomatoes and cilantro into the pan and fold them into the daal10 Serve with brown rice, chapatis and garnish with a sprinkle of cilantroServing Size:�4

The nutritional information for Sweet Potato Dahl (May 17, 2021) is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 405.9

• Total Fat: 9.2 g
• Cholesterol: 0.0 mg
• Sodium: 3.2 mg
• Total Carbs: 67.4 g
• Dietary Fiber: 0.5 g
• Protein: 13.7 g