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Sweet Potato, Spinach + Coconut Dahl

I tend to think of Indian dishes as pretty omnivore-friendly. Not usually any tofu, tempeh, seitan or any other ingredients less familiar to non-vegans. So, when I needed to whip up a casual dinner for a few family members, including one particularly unambitious eater…Indian it was!

This was very speedy to put together and didn’t even need a long simmer so it’s ideal for when you don’t have much time to devote to cooking the evening meal.

It might not look that filling, with just a 1/2 cup red lentils to thicken up the sauce, but the canned coconut milk gave the dish richness, as well as adding that silky smooth flavour I adore so much.

I kept it mild for she-who- will- not- be- named (!)…and actually found I didn’t really miss the heat, but you could add a little chili if you wanted a bit more kick.

Sweet Potato, Spinach + Coconut Dahl with Brown Rice

Sweet Potato, Spinach + Coconut Dahl:

1T Coconut oil
1 Onion, chopped
1/2T Minced ginger
2 Cloves garlic, minced
1 Chili, minced (optional)
1t Curry powder
1t Ground cumin
1t Turmeric
1/2t Salt
1 Large sweet potato, chopped into 1” cubes
1/2C Red lentils
1 Can (400ml) Coconut milk (I like Biona Organic)
1C Vegetable broth
Several handfuls spinach, torn or roughly chopped
Juice of half a lemon

Warm coconut oil in a pot over medium heat, add onion and cook for 5 minutes. Add ginger, garlic, optional chili, spices and salt and continue to cook another couple of minutes until smelling very fragrant. Don’t worry if it looks dry at this stage. Mix in sweet potato, lentils, coconut milk and broth, cover and simmer gently for 20-25 minutes. The sweet potato should be soft and very easily fall off a fork when pierced. Pack in your spinach and keep stirring so it wilts and makes room for more in the pot. Cook a further few minutes uncovered. Turn off the heat and add a good squeeze of lemon, stir again and serve.

I just served it with some plain brown basmati rice but if I’d had a little more time  I’d probably have jazzed it up a little with some fresh coriander and toasted slivered almonds.

This would also be great served in a bowl with some roti for dipping. If I were to go that route I’d probably use a full cup of lentils so the dahl is a bit thicker and more scoop-able.

Serves 4-6

Sweet Potato Spinach Coconut Dahl

Do you have an easy meal you like to serve to omnivores, or to more traditional eaters?

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June 22, 2013 —

← Ginger Cashew Tempeh + Sugar Snap Peas Herby Courgette Galette with Cashew “Chèvre” →

Comments

  1. Joanne says

    June 22, 2013 at 11:38 am

    Indian food is always great for vegetarian fare because it was never intended to have meat, so it has so much flavor that you don’t miss it! Love the sound of this!

    • coconutandberries says

      June 22, 2013 at 1:55 pm

      Exactly! I’m dying to go to India, especially the southern vegetarian part and eat my way around :)

  2. Emily | ChilliMarmalade.com says

    June 22, 2013 at 5:41 pm

    I’m not a vegetarian, but this looks so hearty and delicious that I don’t think I’d notice that lack of protein! Yum.

    • coconutandberries says

      July 11, 2013 at 12:19 pm

      That’s great Emily. Positive feedback from non-veggies is especially encouraging :)

  3. janet @ the taste space says

    June 22, 2013 at 11:50 pm

    Mmmm.. Sounds delicious. I definitely aim for more friendly meals for omnis and we actually cook dal bhat. It is a nice beginner curry and super easy to make, too.

Trackbacks

  1. R is for… | Coconut and Berries says:
    September 25, 2013 at 12:58 pm

    […] add body to whatever it may be. The only red lentil recipe I’ve got up on the blog so far is my Sweet Potato, Spinach & Coconut Dahl but I’m sure that will soon change with the arrival of the colder weather when I start to crave […]

  2. Gingerbread Cake with Lemon Cashew Cream | Coconut and Berries says:
    December 20, 2013 at 6:17 pm

    […] Sweet Potato, Spinach & Coconut Dahl […]

  3. Tempeh & Cauliflower Pasanda | Coconut and Berries says:
    January 19, 2014 at 8:09 pm

    […] Sweet Potato, Spinach & Coconut Dahl […]

  4. Tempeh & Cauliflower Pasanda says:
    January 23, 2014 at 11:44 pm

    […] Sweet Potato, Spinach & Coconut Dahl […]

  5. Red Lentil & Root Vegetable Tagine: - Coconut and Berries says:
    January 26, 2014 at 7:11 pm

    […] add body to whatever it may be. The only red lentil recipe I’ve got up on the blog so far is my Sweet Potato, Spinach & Coconut Dahl but I’m sure that will soon change with the arrival of the colder weather when I start to crave […]

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