Red sweet potato dhal

Red sweet potato dhal

This winter warmer is the ideal vegetarian dish to warm you up from the inside on a cold evening. The blend of the spices with soft sweet potato and lentils makes this dish fragrant and hearty in equal measure. 

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  • Serves6
  • CourseMain meal
  • Prepare25 mins
  • Cook1 hr 5 mins
  • Total time1 hr 30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 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
  • 1 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.)


Typical values per serving when made using specific products in recipe


1,418kJ/ 337kcals



Saturated Fat












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4 out of 5 stars1 rating