SWEET POTATO & SPINACH DAHL

Ingredients

300gr (1 ½ cup) split red lentils @koro_it

1 big (or 2 small sweet potatoes)

Handful of baby spinach

1 yellow onion

4-5 garlic cloves (minced)

1tbsp tomato paste

1 thumb ginger (minced)

1tsp garam masala

1tsp cumin

1tsp turmeric

½ tsp ground coriander

1 tsp chilli flakes (optional but if you like 🔥 very recommend)

1can diced tomatoes

1can coconut milk

3 tbsp nooch

500ml vegetable stock

Juice of one lemon

Salt to taste

Oil

Directions

-finely dice onion and mince garlic and ginger

- peel and chop sweet potatoes into half inch cubes

-add a good glug of oil to a non stick pan. Sweat down onion garlic and ginger. Add tomato paste and the spices. Stir until combined and cook for 1 minutes to let the flavour infuse.

-add the chopped sweet potatoes and a dash of stock (so that they don’t stick to the pan)

- add the split lentils, stir and let them ‘toast’ for a minute.

- add vegetable stock, diced tomatoes and coconut milk

-stir well and let cook for 10-12 minutes

-add salt to taste and the nooch and the spinach

-it is ready when the sauce has thickened and the spinach wilted. Serve with a squid of lemon and topped with vegan cream and chopped coriander, rice and high protein flatbread