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    Red sweet potato dhal

    • Preparation time: 25 minutes
    • Cooking time: 1 hour 5 minutes
    • Total time: 1 hour 30 minutes

    Serves: 6


    2 echalion shallots, finely chopped
    2 tbsp sunflower oil
    1 tbsp finely chopped fresh root ginger
    2 tsp finely chopped fresh turmeric (or ½ tsp ground)
    1 tsp ground coriander
    1 tsp ground cumin
    ½ tsp dried chilli flakes
    1 tsp garam masala
    4 green cardamom pods, lightly crushed
    250g red lentils
    400g can cherry tomatoes
    400ml can reduced fat coconut milk
    550g sweet potato, peeled and cut into 2cm pieces
    150g pentland brig kale, de-stalked and sliced
    2 tbsp lemon juice
    handful coriander, roughly chopped (optional)


    1. Sauté the shallots in the oil in a large saucepan set over a low-medium heat. After 5 minutes they should be soft but not coloured. Add the ginger and fresh or ground turmeric. Cook, stirring, for 1-2 minutes then add the remaining spices and cook for 1 minute. Add the lentils, cherry tomatoes, coconut milk and 2 cans of water (800ml); season.

    2. Bring to the boil, stir well and partially cover. Simmer for 10 minutes then stir in the sweet potato, partially cover and simmer for 35-40 minutes, stirring now and then. Uncover and season if needed. Stir in the kale and simmer, stirring often, for 5 minutes, until the greens have softened. Finish with the lemon juice and a handful of coriander, if liked. Serve with steamed rice or naan bread. (Warn your guests about the whole cardamom pods.) 

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    This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue


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