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Indian Sweet Potato & Coconut Dhal Recipe (Vegetarian)
Sweet Potato & Coconut Dhal with Coriander Pita Chips
Author: 
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 tbs Olive Oil
  • 2 Brown Onion
  • 2 knobs of Ginger
  • 2 Sweet Potatoes
  • 2 tbs Indian Spice blend
  • 2 tins Coconut Cream
  • 4 Cups water
  • 4 tbs Tomato Paste
  • 2 cubes Vegetable Stock
  • 1 cup Red Lentils
  • 1 bag of Baby Spinach
  • 1 bunch Coriander
  • 12 Mini Flour Tortillas
  • Pepitas
  • 200g Greek Yoghurt
Instructions
  1. Preheat the oven to 220C/200C fan-forced. Finely chop brown onion. Peel and grate ginger knobs. Chop the sweet potato (unpeeled) into 1cm chunks.
  2. Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add onion and cook for 4-5 minutes, or until soft. Add the ginger and Indian spice blend. Stir together and cook for 1 minute, or until fragrant. Pour in coconut cream, water, tomato paste, and crumble in vege stock cubes. Stir to combine.
  3. Add the sweet potato and red lentils to the pan along with a pinch of salt and pepper. Bring to the boil, reduce the heat to a simmer and cover with a lid. Cook for 20-22 minutes, or until softened.
  4. If the Dhal is looking a little dry, just add a splash of water. Once sweet potato and lentils are softened, stir through the baby spinach leaves until wilted.
  5. While dhal is simmering, finely chop the coriander. In a small bowl, combine ½ the coriander, the olive oil and a pinch of salt and pepper.
  6. When the dhal has 10 mins of cook time left, slice the mini flour tortillas into 3 cm strips. Place the strips on an oven tray lined with baking paper, and drizzle over the coriander oil. Toss the tortillas to coat and arrange on tray in a single layer. (Use more than one tray if the tortillas don't fit in a single layer). Scatter the pepitas over the top. Bake in the oven for 6-8 minutes, or until golden.
  7. Divide the dhal between bowls. Top with the remaining coriander and any loose pepitas from the tray. Serve the coriander pita chips and a dollop of Greek yoghurt on the side.
  8. Enjoy!
Recipe by Eat Pray Workout at https://eatprayworkout.com/cooking-vegetarian-hellofresh-indian-sweet-potato-coconut-dhal-recipe/