Vegan/ Gluten free/ Sugar free
As promised via my Instagram page, this week I’m sharing with you one of my favourite dinners of all time… sweet potato dahl! Yes it’s a relatively simple meal and that’s what I love about it. Dahl is an indian cuisine made using nourishing spices that are amazing for your digestion and overall wellbeing!
Lentils are a great source of cholesterol-lowering fibre which helps prevent digestive disorders such as irritable bowl syndrome. Lentils also are great to balance blood sugar levels while providing steady, slow-burning energy.
Sweet potatoes are one of my favourite vegetables! The creamy texture is perfect for this meal and they also contains lots of vitamins including vitamin A in the form of beta-carotene, vitnain C, B6, manganese, and copper. Sweet potatoes are a great source of fibre filling you up and keeping you healthy!
Nourishing Sweet Potato Dahl
- 1 cup red lentils soaked in water for 6 hours or overnight as this helps for proper digestion
- 2 cups sweet potato chopped
- 2 cups low salt liquid vegetable stock
- 1 cup organic coconut milk I used Nakula
- 2 cloves crushed garlic
- 1 tbs coconut oil
- 1 large onion
- 1 lime juiced
- 1 medium red chilli chopped if you like it spicy
- 1 cup spinach leaves
- 1 tbs ginger grated
- 1 tbs indian curry powder
- 1 tsp ground turmeric
- Topping suggestions//
- Fresh coriander
- Lime juice
- In a large pot, heat oil and cook onions and garlic for a few minutes with all the spices to enhance the flavours.
- Rinse the lentils under water then add to the pot along with all remaining ingredients (except spinach) and let simmer on a low heat for approximately 30-40mins or until sweet potato is very soft.
- Turn off heat, stir through the spinach and with a wooden spoon start mashing the sweet potato to get the dalh nice and thick. Let it sit for 5-10 mins then serve on its own or with rice (my favourite is brown basmati).
- Topped with lime juice and fresh coriander!
- Enjoy the goodness xx