Sweet Potato Dhal with Curried Vegetables Recipe

Introduction

This sweet potato dhal with curried vegetables is a comforting and flavorful vegetarian dish that’s perfect for any day of the week. Packed with warming spices and hearty vegetables, it’s both nutritious and satisfying. Serve it with natural yogurt and fresh coriander for a complete meal.

Ingredients

• 1 tbsp cold-pressed rapeseed oil
• 1 medium onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 tbsp medium curry powder
• 200g dried split red lentils
• 500g sweet potatoes, peeled and cut into chunks
• 2 tbsp lime (or lemon) juice plus lime wedges, to serve
• 100g full-fat natural bio yoghurt
• Coriander, to serve
• 100g green beans, trimmed and cut into short lengths
• 250g cauliflower, cut into small florets
• 2 medium carrots, sliced
• 1 tbsp cold-pressed rapeseed oil
• 1 medium onion, cut into thin wedges
• 2 garlic cloves, thinly sliced
• 1 tsp medium curry powder
• 200g ripe tomatoes, roughly chopped
• 1 long green chilli, finely sliced (deseeded if you prefer less heat)

Instructions

1. Step 1: To make the dhal, heat 1 tbsp of rapeseed oil in a large non-stick pan over low heat. Fry the finely chopped onion for 10 minutes, stirring regularly until softened and lightly browned. Add the sliced garlic for the final minute.
2. Step 2: Stir in 1 tbsp curry powder and cook for 30 seconds. Add the lentils, 1 tsp flaked sea salt, and 1 litre of water. Stir in the sweet potato chunks and bring to the boil.
3. Step 3: Reduce heat to simmer and cook for 50 minutes, stirring regularly until the lentils are soft and the dhal is thick. Add a splash of water if it becomes too thick. Stir in 2 tbsp lime or lemon juice and season to taste.
4. Step 4: While the dhal cooks, prepare the curried vegetables. Half-fill a medium pan with water and bring to the boil. Add green beans, cauliflower florets, and sliced carrots. Cook for 4 minutes, then drain.
5. Step 5: Return the pan to medium-high heat. Add 1 tbsp rapeseed oil and the onion wedges. Cook for 3-4 minutes, stirring regularly, until the onion is lightly browned.
6. Step 6: Add the sliced garlic and cook for 1 more minute until softened. Stir in 1 tsp curry powder and cook for a few seconds more.
7. Step 7: Add the chopped tomatoes, sliced green chilli to taste, and 200ml cold water. Simmer for 5 minutes, stirring until the tomatoes have softened.
8. Step 8: Stir in the blanched vegetables and cook for 4-5 minutes until hot throughout. Season with black pepper.
9. Step 9: Divide the dhal into four deep bowls and top with the curried vegetables. Serve with natural yoghurt, fresh coriander, and lime wedges for squeezing over.

Tips & Variations

• To reduce cooking time, soak the lentils for 30 minutes before starting.
• Swap sweet potatoes for butternut squash or pumpkin for a twist.
• If you prefer a milder dish, omit the green chilli or use less.
• For extra creaminess, stir in a splash of coconut milk while cooking the dhal.

Storage

Freeze the dhal and vegetable curry separately in lidded freezer-proof containers for up to 3 months. Thaw overnight in the fridge, then add a splash of water before reheating until piping hot throughout.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried?

Yes, canned lentils can be used for a quicker version, but reduce cooking time as they don’t need to soften further. Add them towards the end of cooking to warm through.

Is this dish suitable for freezing?

Absolutely. Both the dhal and curried vegetables freeze well. Just ensure they are fully cooled before freezing and reheat thoroughly after thawing.

Sweet Potato Dhal with Curried Vegetables Recipe

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★★★★★

4.6 from 106 reviews

• Author: Cleo
• Total Time: 1 hour 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A hearty and flavorful Sweet Potato Dhal paired with vibrant curried vegetables, this recipe features tender lentils simmered with sweet potatoes and aromatic spices, complemented by a medley of curried green beans, cauliflower, and carrots. Served with cooling natural yoghurt, fresh coriander, and lime wedges, this comforting dish blends spice and freshness into a nutritious, satisfying meal perfect for any day of the week.

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Ingredients

Scale 1x2x3x

Dhal

• 1 tbsp cold-pressed rapeseed oil
• 1 medium onion, finely chopped
• 2 garlic cloves, thinly sliced
• 1 tbsp medium curry powder
• 200g dried split red lentils
• 500g sweet potatoes, peeled and cut into chunks
• 2 tbsp lime (or lemon) juice plus lime wedges, to serve
• 1 tsp flaked sea salt

Curried Vegetables

• 100g green beans, trimmed and cut into short lengths
• 250g cauliflower, cut into small florets
• 2 medium carrots, sliced
• 1 tbsp cold-pressed rapeseed oil
• 1 medium onion, cut into thin wedges
• 2 garlic cloves, thinly sliced
• 1 tsp medium curry powder
• 200g ripe tomatoes, roughly chopped
• 1 long green chilli, finely sliced (deseeded if preferred less heat)
• 200ml cold water

To Serve

• 100g full-fat natural bio yoghurt
• Fresh coriander, to serve
• Lime wedges, to serve

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Instructions

1. Prepare the dhal base: Heat 1 tablespoon of cold-pressed rapeseed oil in a large non-stick pan over low heat. Add the finely chopped onion and fry gently for about 10 minutes, stirring regularly until softened and lightly browned. Add the thinly sliced garlic cloves during the last minute to prevent burning.
2. Spice the dhal: Stir in 1 tablespoon of medium curry powder and cook for another 30 seconds to release the spices’ aromas.
3. Cook the lentils and sweet potatoes: Add 200g dried split red lentils, 1 teaspoon of flaked sea salt, and 1 liter of water to the pan. Stir well and bring to a boil. Then add 500g peeled, chunked sweet potatoes. Reduce heat to a simmer and cook for about 50 minutes, stirring regularly until the lentils are soft and the dhal is thickened. Add a splash of water if it becomes too thick.
4. Finish the dhal: Stir in 2 tablespoons of lime or lemon juice. Taste and adjust seasoning as needed. Keep warm.
5. Prepare the curried vegetables: Fill a medium non-stick pan halfway with water and bring to a boil. Add 100g green beans, 250g cauliflower florets, and 2 sliced medium carrots. Boil for 4 minutes until just tender, then drain.
6. Sauté aromatics for vegetables: Return the pan to medium-high heat and add 1 tablespoon cold-pressed rapeseed oil plus 1 medium onion cut into thin wedges. Cook for 3-4 minutes until the onion is lightly browned, stirring regularly. Add 2 thinly sliced garlic cloves and cook for an additional 1 minute until softened.
7. Add spices and tomatoes: Stir in 1 teaspoon medium curry powder and cook for a few seconds. Add 200g roughly chopped ripe tomatoes and 1 long green chilli (finely sliced, deseeded if less heat). Pour in 200ml cold water and simmer for 5 minutes until tomatoes soften, stirring regularly.
8. Combine vegetables and finish: Stir in the blanched vegetables and cook for 4-5 minutes until everything is heated through. Season with black pepper to taste.
9. Serve: Divide the dhal evenly between four deep bowls. Top with the curried vegetables. Serve with a generous spoonful of full-fat natural yoghurt, fresh coriander leaves, and lime wedges for squeezing over.

Notes

• Leftover dhal and curried vegetables can be frozen in lidded freezer-proof containers for up to 3 months. Thaw overnight and reheat with a splash of water until piping hot throughout.
• If preferred less spice, deseed the green chilli or reduce quantity.
• Add more water during cooking if dhal thickens too much to maintain desired consistency.
• This dish is naturally gluten-free and vegetarian.
• Pair with steamed rice or flatbread for a more filling meal.

• Prep Time: 15 minutes
• Cook Time: 1 hour 15 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian-inspired

Keywords: sweet potato dhal, curried vegetables, lentil recipe, vegetarian Indian dish, healthy curry, plant-based meal