Friday, 7 October 2011

Coconut & Sweet Potato Daal

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I discovered daal fairly recently and since then I haven't been able to stop eating it. Whether its a garlic or spicy spinach once I start I can't put it down. This was my first attempt at making it myself and I am so please with how quick and easy it was. I didn't plan on blogging this recipe, hence the lack of step by step photos but it was so tasty that I couldn't not share it. Its perfect served with some boiled rice and sprinkled with fresh coriander. Why order takeaway when you can have a much healthier (and quicker) home made variation.

Recipe adapted from Rose Elliot Vegetarian book
Serves 2 but can easily be doubled tripled etc.

You will need-

  • 275g peeled sweet potato cubed into 1cm squares
  • 88g split red lentils
  • 1 green chilli deseed and thinly sliced (This will give the daal a bit of a kick, it you would prefer use 1/2)
  • 200ml coconut milk (I used reduced fat)
  • 225ml water
  • 1 tsp grated ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp turmeric
  • salt & pepper
  • Fresh coriander for sprinkling
  • Boiled pilau rice
Add the sweet potato, lentils, chilli, coconut milk and water to a saucepan and bring to the boil on a medium heat. Simmer gently for around 15 minutes or until the sweet potato & lentils are soft and the mixture is thick.

Now add the ginger, cinnamon & turmeric then season to taste. Leave it to simmer on the lowest heat for a few minutes so it gets a chance to absorb all the flavours.

Finally serve with the cooked rice and a good sprinkle of fresh coriander.

Enjoy x

1 comment:

  1. This looks and sounds amazing! Thank you for posting!




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