Best 2 Sweet Potato Dhal With Curried Vegetables Recipes

Embark on a culinary journey with our delightful Sweet Potato Dhal with Curried Vegetables, a harmonious blend of flavors and textures that will tantalize your taste buds. This wholesome dish combines the natural sweetness of roasted sweet potatoes with the aromatic spices of a traditional Indian dhal, creating a symphony of flavors. Accompanied by a vibrant array of curried vegetables, this dish promises a feast for both the eyes and the palate. Indulge in the medley of crisp carrots, tender broccoli, and succulent bell peppers, all infused with a medley of aromatic spices. As you savor each bite, you'll experience a symphony of textures and flavors that will leave you craving more. Whether you're a seasoned vegetarian or simply seeking a flavorful and nutritious meal, this Sweet Potato Dhal with Curried Vegetables is sure to become a favorite in your kitchen. So, gather your ingredients, ignite your culinary passion, and let's embark on this delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

SWEET POTATO DHAL WITH CURRIED VEGETABLES

Sweet potato dhal with curried vegetables image

This rich and comforting spicy lentil dish, topped with lightly curried vegetables, is delicious served with creamy yogurt and zesty lime

Provided by Justine Pattison

Time 1h35m

Number Of Ingredients 18

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 don't like it too hot)

Steps:

To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned - add the garlic for the final min. Stir in the curry powder and cook for 30 secs more.
Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste.
While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain.
Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring.
Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper.
Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.

Nutrition Facts : Calories 453 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 23 grams sugar, Fiber 14 grams fiber, Protein 19 grams protein, Sodium 1.3 milligram of sodium

SPINACH, SWEET POTATO & LENTIL DHAL

Spinach, sweet potato & lentil dhal image

A comforting vegan one-pot recipe that counts for 3 of your 5-a-day! You can't go wrong with this iron-rich, low-fat, low-calorie supper.

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Main course, Supper

Time 45m

Number Of Ingredients 13

Ingredients

1 tbsp sesame oil
1 red onion, finely chopped
1 garlic clove, crushed
thumb-sized piece ginger, peeled and finely chopped
1 red chilli, finely chopped
1½ tsp ground turmeric
1½ tsp ground cumin
2 sweet potatoes (about 400g/14oz), cut into even chunks
250g red split lentils
600ml vegetable stock
80g bag of spinach
4 spring onions, sliced on the diagonal, to serve
½ small pack of Thai basil, leaves torn, to serve

Steps:

Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape.
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve.
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.

Nutrition Facts : Calories 397 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 19 grams sugar, Fiber 11 grams fiber, Protein 18 grams protein, Sodium 0.6 milligram of sodium

Tips:

Choose the right lentils. Red lentils are the most common type of lentil used in dhal, but you can also use brown or green lentils. Red lentils cook quickly and have a mild flavor, while brown and green lentils have a more nutty flavor and take a little longer to cook.

Rinse the lentils before cooking. This will help to remove any dirt or debris.

Use a good quality vegetable broth. The broth will add flavor to the dhal, so it's important to use a good quality one. You can use homemade vegetable broth or a store-bought brand that you trust.

Don't overcook the lentils. Lentils should be cooked until they are tender but still hold their shape. If you overcook them, they will become mushy.

Add vegetables to your dhal. Vegetables will add flavor, texture, and nutrients to your dhal. You can use any vegetables that you like, such as carrots, celery, onions, potatoes, or spinach.

Season your dhal to taste. Dhal is a versatile dish that can be seasoned to your liking. You can add spices such as cumin, coriander, turmeric, and chili powder. You can also add salt and pepper to taste.

Serve your dhal with rice or naan. Dhal is traditionally served with rice or naan, but you can also serve it with other grains or bread.

Conclusion:

Sweet potato dhal is a delicious, healthy, and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give sweet potato dhal a try.