Sweet Potato Dahl and Coconut Chutney

Ingredients for 1 serving

Prep Time: 10 minutes
Cooking Time: 45 minutes

125g red lentils
2 tablespoon coconut oil
1/2 onion, finely chopped
2 garlic cloves, peeled and crushed
1/2 inch piece fresh ginger
1 teaspoon cumin seeds
1 1/2 teaspoons mild curry powder
700ml vegetable stock
100ml thick coconut milk
125g sweet potato, peeled and chopped
4 cloves garlic, peeled and crushed
sea salt and freshly ground black pepper

For the Coconut Salsa

Makes 250ml

75g desiccated coconut
200g thick Greek yoghurt
5g coriander leaves
1/2 long green chilli, deseeded and finely chopped
1 teaspoon lime juice
1/2 teaspoon fine sea salt

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Sweet Potato Dahl and Coconut Chutney

Method

Step 1

Wash the lentils until the water runs clear, then drain and put in a large pan.
Sweat to onion over a low heat, until soft. Add the garlic, ginger, cumin seeds and curry powder to toast for a couple of minutes to bring out their fragrance.

Step 2

Add the onion and spices to the saucepan of lentils with a pinch of salt. Cover with the vegetable stock and coconut milk. Bring to the boil and skim off any scum that rises to the surface.
Turn down the heat, cover, leaving the lid ajar, and simmer very gently for about 25-30 mins, stirring occasionally, until the dal has broken down completely and become creamy.

Step 3

Add the sweet potato and cook for a further 10-15 minutes or until the small cubes are soft, but not falling apart 3.
Add additional water, if needed to reduce the dal to your preferred consistency, and season to taste.
Serve over a big scoop of brown rice with a dollop of coconut salsa.

Step 4

For the Coconut Salsa

Place the desiccated coconut in a bowl with 2 tablespoons hot water and leave to soften for 5 minutes. When the water has absorbed, min the rest of the ingredients into the bowl.