Sweet Potato, Chickpea and Red Lentil Dhal by @deliciouslyella

56 min

2 servings

🧅

1

White onion

🧄

2 cloves

Garlic

🫚

Ginger

🥕

1

Carrot

🫙

0.5 tsp

Ground turmeric

🍛

1 tbsp

Medium curry powder

🫘

50 g

Dried red lentils

🥔

1

Sweet potato

🍅

400 g

Tomatoes

🫘

400 g

Chickpeas

🥥

400 ml

Coconut milk

🥬

2 handfuls

Baby leaf spinach

🧈

1 tbsp

Almond butter

🍋

1

Lime

🫒

Olive oil

🧂

Sea salt

🧅

1 bunch

Spring onions

🌶️

Dried red chilli flakes

  1. Place
    • Olive oil
    • White onion
    • Garlic

    Place a large, heavy-bottomed pan over medium heat; add the olive oil, white onion, garlic, ginger, carrot and sea salt.

  2. Cook
    • White onion
    • Garlic
    • Ginger

    Cook, stirring frequently, for 5–10 minutes until soft and translucent.

  3. Add
    • Ground turmeric

    Add the ground turmeric and medium curry powder; cook for 1 further minute.

  4. Add
    • Dried red lentils
    • Sweet potato
    • Chopped tomatoes

    Add the dried red lentils, sweet potato, chopped tomatoes, chickpeas and coconut milk, then season again with sea salt.

  5. Simmer

    Bring to a simmer and cook gently, stirring occasionally, for 30 minutes until most of the liquid has reduced.

  6. Stir
    • Baby leaf spinach
    • Almond butter
    • Lime

    Stir in the baby leaf spinach until wilted, followed by the almond butter and lime juice.

  7. Spoon
    • Sea salt

    Adjust the seasoning to taste, then spoon into bowls.

  8. Sprinkle
    • Spring onions
    • Dried red chilli flakes

    Sprinkle with the spring onions and dried red chilli flakes.

Sweet Potato, Chickpea and Red Lentil Dhal by @deliciouslyella

56 min

2 servings

🧅

1

White onion

🧄

2 cloves

Garlic

🫚

Ginger

🥕

1

Carrot

🫙

0.5 tsp

Ground turmeric

🍛

1 tbsp

Medium curry powder

🫘

50 g

Dried red lentils

🥔

1

Sweet potato

🍅

400 g

Tomatoes

🫘

400 g

Chickpeas

🥥

400 ml

Coconut milk

🥬

2 handfuls

Baby leaf spinach

🧈

1 tbsp

Almond butter

🍋

1

Lime

🫒

Olive oil

🧂

Sea salt

🧅

1 bunch

Spring onions

🌶️

Dried red chilli flakes

Preparation Steps

  1. Step 1/8

    Place a large, heavy-bottomed pan over medium heat; add the olive oil, white onion, garlic, ginger, carrot and sea salt.

    🫒Olive oil
    🧅White onion
    🧄Garlic
    🫚Ginger
    🥕Carrot
    🧂Sea salt
    🔪Knife
    🪵Cutting board
    🥄Wooden spoon

  2. Step 2/8

    Cook, stirring frequently, for 5–10 minutes until soft and translucent.

    🧅White onion
    🧄Garlic
    🫚Ginger
    🥕Carrot
    🥄Wooden spoon

  3. Step 3/8

    Add the ground turmeric and medium curry powder; cook for 1 further minute.

    🫙Ground turmeric
    🍛Medium curry powder
    🥄Wooden spoon

  4. Step 4/8

    Add the dried red lentils, sweet potato, chopped tomatoes, chickpeas and coconut milk, then season again with sea salt.

    🫘Dried red lentils
    🥔Sweet potato
    🍅Chopped tomatoes
    🫘Chickpeas
    🥥Coconut milk
    🧂Sea salt
    🔪Knife
    🪵Cutting board
    🥄Wooden spoon

  5. Step 5/8

    Bring to a simmer and cook gently, stirring occasionally, for 30 minutes until most of the liquid has reduced.

    🥄Wooden spoon

  6. Step 6/8

    Stir in the baby leaf spinach until wilted, followed by the almond butter and lime juice.

    🥬Baby leaf spinach
    🧈Almond butter
    🍋Lime
    🥄Wooden spoon

  7. Step 7/8

    Adjust the seasoning to taste, then spoon into bowls.

    🧂Sea salt
    🥄Wooden spoon
    🥣Bowls

  8. Step 8/8

    Sprinkle with the spring onions and dried red chilli flakes.

    🧅Spring onions
    🌶️Dried red chilli flakes
    🥣Bowls

Composition

Ingredients

Types

Vegetables, Spices, Legumes, Dairy Alternatives, Nuts, Fruits, Oils

Ingredients

White onion, Garlic, Ginger, Carrot, Ground turmeric, Medium curry powder, Dried red lentils, Sweet potato, Tomatoes, Chickpeas, Coconut milk, Baby leaf spinach, Almond butter, Lime, Olive oil, Sea salt, Spring onions, Dried red chilli flakes

Notes

White onion (medium, finely chopped), Garlic (minced), Ginger (1 thumb-sized piece), Carrot (medium, peeled and finely chopped), Dried red lentils (rinsed), Sweet potato (peeled and cut), Tomatoes (1 tin, chopped), Chickpeas (1 tin, drained and rinsed), Coconut milk (1 can), Baby leaf spinach (large handfuls), Lime (juiced, lemon juice is also mentioned in the method), Olive oil (drizzle), Spring onions (small, finely sliced, optional to serve)

Allergens

Tree nuts

Dietetics

Dietary regimen

High-Protein, Vegan, Egg-Free, soy-free, Dairy-Free, Sugar-Free, Vegetarian, Gluten-Free, Pescatarian

Calories

850 kcal

Macro nutrients

Protein: 25g, Carbohydrates: 88g, Fat: 45g, Fiber: 23g, Sugars: 19g

Nutritional Information

Minerals

Iron: 6.5mg, Magnesium: 110mg, Potassium: 1100mg, Calcium: 160mg, Sodium: 620mg

Vitamins

Vitamin A: 900µg, Vitamin C: 35mg, Vitamin B6: 0.8mg, Folate: 140µg

Preparation

Time Information

Preparation

15 minutes

Cooking

41 minutes

Overall

56 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Knife, Cutting board, Wooden spoon, Bowls

Appliances

Stove

Type

Type

Type Of Dish

Main Course

Occasions

Everyday

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Indian, British

Geographic

to inform

Various

Aspect

Texture

Creamy, Tender, Hearty

Flavors

Spiced, Savory, Tangy, Coconutty, Sweet

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (store in an airtight container,reheat thoroughly before serving), freezer : up to 3 months (cool completely before freezing,store in a freezer-safe airtight container,thaw in the fridge overnight before reheating)