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Sweet potato, squash and red lentil dhal
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2 tbsp vegetable oil
1 onion, finely chopped
4 garlic cloves, crushed
2 x 350g packs Waitrose & Partners Diced Butternut and Sweet Potato
2 fresh bay leaves
20g fresh root ginger, finely grated
1 cinnamon stick
2 tsp ground cumin
2 tbsp mild or medium curry powder
400g can coconut milk
225g Duchy Organic Red Split Lentils, rinsed and drained
½ x 100g pack fresh coriander, roughly chopped
1 . Heat the oil in a large pan. Add the onion and cook for 5 minutes until soft. Add the garlic, cook for 1 minute, then stir in the diced butternut and sweet potato, along with the bay leaves, ginger, cinnamon, cumin and curry powder.
2. Add the coconut milk, lentils and 600ml water. Bring to the boil, then reduce the heat and simmer for 20-25 minutes, stirring occasionally, until the lentils and vegetables are tender and the sauce has thickened. (Add a splash more water if it becomes too thick.) Season and stir in most of the coriander. Serve with basmati rice and poppadoms, if liked, plus the remaining coriander scattered over.
This recipe first appeared in Waitrose & Partners Food Indian supplement, October 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2019.