Dhal, Crispy Sweet Potato and Coconut Chutney
A hearty and warming, one bowl, simple supper which I serve with wholemeal pittas popped into the toaster on its lowest setting. Easy to make and simple to reheat for latecomers, this is the perfect family meal.
Servings Prep Time
3-4people 15minutes
Cook Time
Servings Prep Time
3-4people 15minutes
Cook Time
  • 2cloves garlicchopped
  • 2inches fresh gingerpeeled and chopped
  • 1whole green chillichopped
  • 1whole red onionchopped
  • 1tsp cumin seeds
  • 1tsp coriander seeds
  • 1tsp Ground turmeric
  • 1tsp ground cinnamon
  • 200grammes red lentils
  • 400ml tinned reduced fat coconut milk
  • 400ml vegetable stock
  • 80grammes baby spinach
  • 1bunch chopped fresh coriander
  • 1 lemonjuiced
Crispy sweet potatoes
  • 400grammes sweet potatoesroughly 2 or 3
  • 1tsp cumin seeds
  • 1/2tsp fennel seeds
Coconut chutney
  • 50grammes unsweetened desiccated cocnut
  • 1tsp black mustard seeds
  • 10 curry leaves
  • 20grammes fresh gingergrated
  • 1 fresh red chilli
  1. Preheat oven to 220 degrees, pour 150 ml of boiling water over the desiccated coconut and make up 400 ml of vegetable stock.
  2. Clean the sweet potatoes then cut into 1 cm dice, skins and all. Place in roasting tray, drizzled with a little olive oil, seasoned with salt and pepper and sprinkled with the cumin and fennel seeds. Roast for 20-25 minutes.
  3. Chop the ginger, garlic, chilli and onion then soften in a small amount of oil for 10-15 minutes.
  4. Meanwhile, crush the whole cumin and coriander seeds and once the fresh dhal ingredients are soft add these, the turmeric and the cinnamon.
  5. Stir the spice mix for a minute or two before adding the lentils, coconut milk and stock. Bring to the boil then simmer gently for 25 minutes.
  6. While the dhal and sweet potatoes cook, make the chutney by first draining the soaked coconut.
  7. Fry the mustard seeds and curry leaves in a little bit of hot oil (use as small a pan as you have to avoid using too much oil) for just a few seconds until they pop. Tip into the coconut and stir with a little salt, the ginger and chilli.
  8. Once the lentils are soft, stir in the spinach, lemon juice and half the chopped coriander.
  9. Serve the dhal in bowls, topped with a pile of crispy sweet potatoes and sprinkled with the coconut chutney and remaining fresh corander