Description
A deliciously creamy sweet potato daal that combines red lentils with anti-inflammatory and antioxidant rich spices to treat the tastebuds.
Ingredients
Scale
- 1 tablespoon of extra virgin olive oil
- 1 onion, finely diced
- 2 celery stalks, finely diced
- 2 cloves of garlic, peeled and crushed
- 1 tablespoon of ginger, peeled and grated
- 2 tablespoons of turmeric
- 1 tablespoon of garam masala
- 1 tablespoon of cumin
- 1 1/2 cups of red lentils
- 1 small sweet potato, diced
- 1/2 a capsicum, diced
- 750ml of vegetable stock
- 150ml of coconut milk
To serve
- 1 bunch of fresh coriander
- Brown or white rice
Instructions
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In a heated saucepan add the extra virgin olive oil and the onion. Cook the onion for about 3 minutes or until it starts to become translucent in colour.
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Add the celery, garlic and ginger and cook for another 2 minutes.
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Add the turmeric, garam masala and cumin and cook for about a minute. You want the spices to become aromatic but not to burn to the pan. If the spices start to stick add a tablespoon or two of water.
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Add the lentils, sweet potato, vegetable stock and coconut milk and bring to the boil before simmering over a low heat for 30-40 minutes or until the sweet potato and lentils are cooked. The lentils should become mushy and the dal should be a thick and creamy consistency.
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Top with coriander and serve alongside some brown or white rice.