Sri Lankan-Inspired Coconut Sweet Potato Dhal
Sri Lankan-Inspired Coconut Sweet Potato Dhal
Inspired by the flavours of Sri Lankan cooking, this coconut rich dhal combines lentils, sweet potato and warming spices for a nourishing, flavour-packed bowl. For more information visit tilda.com More Tilda recipes
Servings
2
Prep time
Cook time
Recipe
Vegan, Gluten Free
Ingredients
- 1 small sweet potato, peeled & diced
- 2 tbsp olive oil
- 1 onion, finely diced
- 1 garlic clove, crushed
- 2 tsp mild curry powder
- ½ tsp turmeric
- 1 pouch Tilda Coconut Steamed Basmati Rice
- 400g tin green lentils, drained
- 160mL coconut cream
- 50mL water
- Salt & black pepper
Method
- Preheat the oven to 200°C. Toss the sweet potato with 1 tbsp olive oil and roast for 15 mins until tender.
- Heat the remaining oil in a large pan. Add the onion and garlic and cook for 5 mins until softened.
- Stir in the curry powder and turmeric and cook for 1 min until fragrant.
- Heat the coconut rice according to packet instructions. Add to the pan with the lentils and roasted sweet potato.
- Pour in the coconut cream and water. Simmer gently for 5 mins until thick and creamy.
- Season to taste and stir through the coriander. Serve immediately.
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