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Sweet Potato Dal

Sweet Potato Dal

Rating
4rating out of 5

(668 reviews from our customers)

Prep Time

35 min

Cuisine

Indian

Incredibly nutritious, Dal is high in protein, low G.I. and counts as 1 of your 5-a-day! Here, the dal is a bed for the spicy roast sweet potatoes; a tangle of onion and a smattering of fresh coriander garnish this lovely healthy vegetarian dish.

Prep Time

35 min

Cuisine

Indian

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Onion
2 brown onions
Red-lentils
300g red lentils
chilli-flakes
1/2 tsp chilli flakes
turmeric
1 tsp ground turmeric
garlic-clove
2 garlic cloves
fresh-ginger
15g root ginger
fresh-coriander
10g fresh coriander
Spinach
150g spinach
Vegetable-stock-cube
1 vegetable stock cube †
mild-curry-powder
1 tbsp curry powder
sweet-potato
300g sweet potato
dried-bay-leaves-(1)
1 dried bay leaf
You Will Need
Pepper, salt, vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 brown onion
  • Red split lentils
  • Fiery chilli flakes
  • Bright yellow turmeric
  • 1 garlic clove
  • 15g fresh root ginger
  • 10g coriander
  • 150g baby leaf spinach
  • vegetable stock pot<span class="strong">†</span>
  • 1 tbsp curry powder
  • 300g sweet potatoes
  • dried bay leaves
Typical Values per 100g per serving
Energy 660 kJ
155 kcal
2976 kJ
699 kcal
Fat
of which saturates
1.1 g
0.3 g
4.9 g
1.4 g
Carbohydrate
of which sugars
28.6 g
4.2 g
128.7 g
18.8 g
Fibre 0.9 g 3.9 g
Protein 9.4 g 42.5 g
Salt 0.64 g 2.89 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 brown onion
brown onion
Red split lentils
Fiery chilli flakes
Bright yellow turmeric
1 garlic clove
garlic
15g fresh root ginger
ginger
10g coriander
coriander(100%)
150g baby leaf spinach
spinach
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
1 tbsp curry powder
cumin seed, coriander seed, onion powder, turmeric, salt, granulated sugar, chilli powder, garlic powder, paprika, cardamom, black pepper, ginger, fenugreek, cassia, bay leaves, cloves, natural flavouring
300g sweet potatoes
dried bay leaves
dried bay leaves
Allergens
  • Allergens highlighted by † (celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Sweet Potato Dal

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Cut the sweet potatoes into wedges (approx. 2cm thick)

Crush the garlic with the back of a knife, peel and chop (or grate) very finely

Peel the ginger with a teaspoon and chop (or grate) very finely

2 Sweet Potato Dal

Add the sweet potatoe wedges, garlic, ginger and chilli flakes (careful, adjust the amount to your preferred heat) in a mixing bowl

Toss together with 1-2 tbsp of vegetable oil and season to taste with salt and pepper

3 Sweet Potato Dal

Transfer the coated wedges onto a baking tray (non-stick preferable) and cook for 20-25 min, or until cooked and caramelised around the edges

Meanwhile, rinse the lentils and add to a wide pot (with a lid) with 650ml (1.3L) of water on a high heat and bring to a boil

4 Sweet Potato Dal

Add the turmeric, curry powder, bay leaf(ves), half (whole) stock cube and mix briefly

Once boiling, reduce the heat to medium-low and simmer covered for 20 min, or until the water is nearly evaporated

Stir until resembling a thin mash

5 Sweet Potato Dal

Meanwhile, slice the onions finely

Add 1-2 tbsp of vegetable oil to a large pan on a medium-high heat

Once hot, add the onion and a pinch of both the sugar and salt to the pan

Reduce the heat to a medium-low and cook for 20-25 min, or until crispy and brown, stirring occasionally (lowering the heat to prevent burning)

6 Sweet Potato Dal

Wash, drain and pat dry the spinach for step 7

Chop the coriander finely for serving

7 Sweet Potato Dal

Once the lentils are cooked and most of the water has evaporated, toss in the drained spinach on a low heat

Gently fold the spinach through until wilted but holding its shape - this is your dal

Tip: This will thicken your dal, so thin it with a couple splashes of tap water

Season the onion with salt to taste

8

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Season the onion to your taste with salt

Serve the dal in bowls, topped with the sweet potato wedges and crispy onions

Sprinkle over the coriander and enjoy!

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