Sweet potato dal with coconut milk

Sweet potato dal with coconut milk: a creamy lentil recipe with sweet potatoes, curry powder, cumin and fresh coriander for everyday cooking.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 25 min
• Total time: 40 min
• Calories: 450 kcal per serving
• Protein: 20 g
• Fat: 15 g
• Carbs: 70 g

Ingredients

• 200 g red lentils
• 400 g sweet potatoes
• 200 ml coconut milk
• 400 ml vegetable stock
• 1 onion
• 1 tbsp olive oil
• 1 tbsp curry powder
• 1 tsp cumin
• 1 bunch of coriander

Method

You’ll need: saucepan · chopping board · knife · wooden spoon · ladle

1. Peel the sweet potato and cut it into small, even cubes. Peel and finely chop the onion.
2. Heat the olive oil in a pan and cook the onion briefly with the curry powder and cumin until everything smells fragrant.
3. Add the red lentils and sweet potato and stir thoroughly so they are coated in the spices.
4. Pour in the vegetable stock and coconut milk and let everything simmer gently until the sweet potato is soft and the lentils break down.
5. Stir now and then so nothing sticks. Keep cooking until the dal is thick and creamy.
6. Roughly chop the coriander and sprinkle it over the sweet potato dal before serving.

Good to know

A dal like this is quiet comfort food. It's relaxed to cook, makes the kitchen smell wonderful and lands in the bowl creamy, soft and satisfying.

Swaps

Red lentils → yellow lentils (similar protein content, a little milder); sweet potato → squash (also contains beta-carotene); coconut milk → cashew butter with water (still creamy, with a nutty note); coriander → parsley (contains vitamin K, among other things, and often tastes more approachable).

Allergens

The dish is naturally gluten-free if the vegetable stock is gluten-free; coconut isn't listed as one of the main allergens in the EU. Season mildly for children, and in pregnancy it's unproblematic with good kitchen hygiene.

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