Dinner, Healthy, Serves 2, super filling, Uncategorized, Under 30 min

Sweet Potato Topped Indian Dahl

So we needed something warming and filling tonight. Something that’s not going to break the bank or take over the whole night to cook. And I’m not opposed to a veggie night – I don’t think there’s a need to eat meat every meal – nor every day- so here we have the solution to the above equations making one very tasty dinner ……

  • 650g sweet potatoes, peeled and cut into small chunks
  • 1 onion, Sliced into fine half moons
  • 2 carrots, chopped in to finger length batons
  • 1 corgette chopped into finger length batons
  • Thumb of ginger + 2 garlic cloves, finely grated
  • 2 tsp oil
  • 1 tbsp curry powder
  • 1 vegetable stock cube
  • 2 tbsp tomato purée
  • 100 split red lentils
  • good handful coriander- I use the frozen kind cos I always have it as a store cupboard staple – but fresh is going to be very good.
  • Greek-style yogurt – a good spoon full.
  1. Chopped sweet potato goes into a pan of boiling water ,cook for 15 mins, or until tender.
  2. While the ‘tatos are getting to the mash able state, heat the oil in a pan
  3. fry the onion and carrot, 2 minutes,
  4. Add the garlic and ginger and cook, stirring for 1 min more.
  5. Stir in the curry powder,
  6. Mix the Stock cube, tomato puree to 750ml of  boiling water, add this with the lentils to the Veggie pan
  7. Cover the pan and rapid simmer for 20 mins until the vegetables are tender and the liquid has been absorbed.
  8. Stir in the chopped coriander.
  9. When the sweet potatoes are cooked, drain and mash them with the yogurt and season
  10. Spoon the lentil mix into one big or individual dishes then top with the sweet potato-mash.
  11. Season with the coriander and pepper

wash up roll call-

1 deep fry pan, 1 sauce pan, 1 chop board, 1 knife (and peeler if you used it), 1 wooden spoon (masher if you use it)
whatever you serve it in and whatever you eat it with

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