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Vegetable and coconut dahl

  • 4servings
  • 40minutes

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Source: uktv.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, C, E, P
MineralsManganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tbsp sunflower oil

  2. 1 onion , diced

  3. 3-4 tbsp curry paste

  4. 225 g sweet potatoes , diced

  5. 400 ml vegetable stock

  6. 200 g cauliflower or broccoli , broken into floret

  7. 1 red peppers , seeds removed and sliced

  8. 1 can green lentils , drained and rinsed

  9. 50 g block coconut cream , crumbled

  10. 125 g fresh spinach leaves

  11. 200 g yogurt , such as Onken Natural Set Yogurt

Instructions Jump to Ingredients ↑

  1. Heat oil in a large pan, fry onions for 3 - 4 minutes, add the curry paste and fry a further minute.

  2. Add diced sweet potato, cauliflower and stock. Bring to the boil and then reduce to a simmer for 20 minutes until the sweet potato is nearly cooked.

  3. Add the red pepper, lentils and the crumbled coconut, continue cooking for a further 15 minutes or until the sweet potato is cooked.

  4. Stir in the spinach and yogurt and heat through.

  5. Serve topped with extra yogurt accompanied with warm naan or chapatti’s.

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