Wednesday, March 10, 2010
Recipe: Spiced Sweet Potato Dahl
Now this....This recipe is a bit of a showstopper. The rich earthy flavours from the lentils and spices, twinned with fresh and sweet flavours of the sweet potato and the coriander is just divine. I have got a lot of fantastic feedback from this dish, and i know that when you make it, you will too. This recipe also won a seasonal recipe competition- We Grow Our Own's "Cultivate, Cook and Click" competition. Won me some lovely chilli products from The Wiltshire Chilli Farm! The recipe for dukka is on my Mushroom and Chickpea Tagine recipe, but just incase, the ratio is 2 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp sesame seeds. Enjoy!
Spiced dahl with sweet potato and spinach (serves 6) 61p per serving
2 tbsp olive oil
Knob of butter
1 red onion, chopped
1 garlic clove, crushed
2 tbsp dukka (toasted + blended cumin, coriander and sesame seeds)
1 tbsp garam masala
2 large sweet potatoes, peeled and cut into chunks
300g red lentils
Handful of fresh coriander, leaves and stems chopped
1350ml vegetable stock
100g baby spinach
1. Cook the onions and garlic in oil and butter with the spices for five minutes. Add the sweet potato and cook for a further few minutes.
2. Add the lentils, vegetable stock and chopped coriander, and cook for 20-25 minutes partially covered.
3. Add the baby spinach and cook for about 5 minutes more. Season with black pepper and serve.