Plant-Based Vegan Dhal, Roasted Sweet Potato and Toasted Coconut

Are you looking for a special dish to make when you’ve got friends coming round for dinner? If you are, then look no further than this delicious, filling nutrient packed meal of Plant-Based Vegan Dhal, Roasted Sweet Potato and Toasted Coconut. It looks and tastes amazing!

The red lentils are great at absorbing the aromatic flavours from the spices as well as being full of cholesterol-lowering fibre. They’re also fabulously nutritious and are packed with seven important minerals, B-vitamins, and protein. The sweet potatoes are nutrient packed too. They’re a very good source of vitamin C, manganese, copper, pantothenic acid, and vitamin B6. As well as containing potassium, dietary fibre, niacin, vitamin B1, vitamin B2, and phosphorus. Let’s not forget that they’re also packed with beta-carotene – to find out more about why beta-carotene is so good for us, just click here.

Don’t be put off by the long list of ingredients in this recipe. It’s surprisingly easy to make.

I hope you enjoy it as much as I do.

Let me know how you get on making it by leaving me a comment below.

If you like it, please share with your friends and family. Thank you!

Plant-Based Vegan Dhal, Roasted Sweet Potato and Toasted Coconut

Plant-Based Vegan Dhal, Roasted Sweet Potato and Toasted Coconut

Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 2


  • Pyrex roasting dish
  • Wooden spoon
  • Pot
  • Measuring jug
  • Sharp paring knives
  • Pestle and mortar


  • 3 garlic cloves peeled, crushed then chopped
  • 20 g fresh ginger peeled and finely grated
  • 1 green chilli washed and finely chopped
  • 2 red onions peeled and finely chopped
  • 1 teaspoon cumin seeds
  • 2 tablespoons coriander seeds
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 200 g red lentils washed until the water runs clear
  • 400 ml coconut milk
  • 400 ml Marigold Vegan Bouillon
  • 100 g baby spinach leaves washed
  • 1 lemon squeezed
  • 50 g desiccated coconut dry toasted
  • 2 tablespoons black or yellow mustard seeds
  • 20 g fresh ginger peeled and finely grated
  • 1 red chilli finely chopped
  • 2 sweet potatoes unpeeled, washed and choppedinto 1cm cubes
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon coriander seeds


  • Put the sweet potatoes into a Pyrex oven proof dish with 1 cm / 1 inch of water. Slightly crush 1 teaspoon cumin seeds, half teaspoon fennel seeds and 1 teaspoon of coriander seeds in a pestle and mortar, then sprinkle over the sweet potatoes. Mix together. Roast for about 20/25 minutes. Half way through the cooking time toss them again. If the water evaporates too quickly, just add a little more to the ovenproof dish. I have a fan assisted oven so you may need to keep them in a little bit longer.
  • Add 1cm / 1 inch of water to a medium sized pot and heat. Add the red onions, garlic, ginger and green chilli and cook under a moderate heat for 7-10 minutes until they're soft. Meanwhile, grind 1 teaspoon cumin seeds and 2 tablespoons coriander seeds in a pestle and mortar then add them to the pot with all the other spices and cook for a further two minutes.
  • Add the washed red lentils, coconut milk, cinnamon, turmeric and stock to the pot, stir together then bring to a boil. Turn down and simmer for about 20 minutes. Keep checking and stirring the dhal to make sure it doesn't catch on. You may need to cook it a little longer depending upon the red lentils you've used.
  • Meanwhile, add the desiccated coconut to a small pot and toast for a couple of minutes ensuring it doesn't burn. Use a wooden spoon to keep it moving round the pan until it's a light brown colour. Put the coconut into a bowl, and into the same pot, add the mustard seeds and dry roast until they start to jump. Add to the bowl with the coconut, then add the grated ginger and finely chopped red chilli. Stir to mix throughly.
  • Serve the dhal with boiled brown rice then spoon the roasted sweet potatoes on top, then finish with the toasted coconut. If want, sprinkle some of the juice from the freshly squeezed lemon on to the dhal.

To finish up…

If you like this recipe, please take a moment to SHARE it with your friends and family, just use the buttons on the left. Hopefully you will and so I’ll give you a big THANK YOU in anticipation.

Let me know how you get on making it in the comments section below. Thank you!

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