1 tsp. Of dried Cumin, Turmeric, Coriander & Paprika
4 cloves of garlic minced
1 medium white onion peeled and finely diced
1 thumb size piece of fresh ginger peeled and minced
1 large sweet potato, peeled and cubed
1 bag of washed baby Spinach leaves
Juice of 2 limes
A large bunch of fresh coriander coarsely chopped
A couple of spring onions cut on the diagonal
Sea Salt & Black Pepps to taste
A tbsp of coconut oil and 100g of butter
2 wholemeal pita or naan toasted and roughly torn for dipping
method:
1. Steam or boil your sweet potato in for 10 mins until just soft and leave aside. Boil in salted boiling water over medium - high heat or steam over boiling water with lid.
2. In a large frying pan or heavy saucepan, saute the onion, garlic and ginger over a medium heat in the coconut oil until just soft but not coloured
3. Add the spices and allow to gently fry with until just releasing their oils for one minute
4. Add the drained lentils, tomato and coconut milk and bubble for 5 mins allowing the liquid to reduce and thicken, stirring everything regularly
5. Add the sweet potato and spinach and stir into the dahl gently. Allow everything to come together over a low heat for a couple of minutes
6. Just before serving, add the lime, coriander and season generously to taste
7. If a little dry (it shouldn't be with the coconut and tomato) add a little kettle water to loosen, stir in the butter allowing it to just melt and create a silky finish
8. Serve in bowls with some sprinkled with more coriander, spring onion and the toasted bread on side
9. This is an ideal veggie, protein packed dish alone or delicious with fish or chicken.
