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.

Ingredients

Scale

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

Instructions

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.
Spice the dhal: Stir in 1 tablespoon of medium curry powder and cook for another 30 seconds to release the spices’ aromas.
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.
Finish the dhal: Stir in 2 tablespoons of lime or lemon juice. Taste and adjust seasoning as needed. Keep warm.
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.
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.
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.
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.
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