Sweet Potato Coconut Dal
17 August 2025
Our Sweet Potato Coconut Dal is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Ingredients
- 30 g fresh ginger - peeled and grated
- 1 whole sweet potato - peeled and chopped into 2cm chunks
- 0.5 whole lime - halved
- 2 tsp Sri Lankan style curry powder
- 30 g tomato puree
- 200 ml coconut milk
- 15 g vegetable stock paste
- 100 g red split lentils
- 4 whole super soft tortillas with whole wheat - for cheat's chapati
- 100 g baby spinach
- 300 ml water - for the dal
- 1 tbsp vegetable oil - for cooking
- 1 tsp salt - to taste
- 0.5 tsp black pepper - to taste
- 20 g butter - optional, for chapatis
Instructions
- Peel and grate the ginger. Peel the sweet potato and chop into 2cm chunks. Halve the lime.
- Heat oil in a large saucepan over medium heat. Add grated ginger, curry powder, and tomato puree. Cook for 1 minute until fragrant.
- Add water, coconut milk, and vegetable stock paste to the pan. Stir well to combine.
- Add sweet potato chunks and red split lentils to the pan. Season with salt and pepper.
- Bring to a simmer, then cover and cook for 20-25 minutes, stirring occasionally. Add more water if the dal becomes too dry.
- While the dal cooks, make the cheat's chapatis. Heat a dry frying pan over medium-high heat. Cook tortillas for 30 seconds on each side until warmed through.
- Transfer warmed tortillas to a plate. Optionally spread with butter, then cover with foil to keep warm.
- When the dal is ready, stir in the baby spinach until wilted, about 1 minute.
- Squeeze in lime juice and adjust seasoning with salt and pepper to taste.
- Serve the dal in bowls with the warm chapatis alongside for scooping.