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

Caroline

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Servings 2

Calories

Equipment

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

Ingredients

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

Instructions

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…

Name: Plant-Based Vegan Dhal, Roasted Sweet Potato and Toasted Coconut
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 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

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

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