Vegetable and Coconut Dahl
- Ready In:
- 55mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1 tablespoon sunflower oil
- 1 onion, diced
- 3 -4 tablespoons curry paste
- 8 ounces sweet potatoes, diced
- 1 1⁄2 cups vegetable stock
- 7 ounces cauliflower or 7 ounces broccoli, broken into florets
- 1 red pepper, seeds removed and sliced
- 1 (14 ounce) can green lentils, drained and rinsed
- 2 ounces coconut cream, crumbled
- 4 ounces fresh spinach leaves
- 7 ounces yogurt
directions
- Heat oil in a large pan, fry onions for 3 - 4 minutes, add the curry paste and fry a further minute.
- Add diced sweet potato, cauliflower and stock. Bring to the boil and then reduce to a simmer for 20 minutes until the sweet potato is nearly cooked.
- Add the red pepper, lentils and the crumbled coconut, continue cooking for a further 15 minutes or until the sweet potato is cooked.
- Stir in the spinach and yogurt and heat through.
- Serve topped with extra yogurt accompanied with warm naan or chapattis.
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RECIPE SUBMITTED BY
English_Rose
United Kingdom
I live in Manchester, UK with my fiance and young son. I work at the local hospital in pediatrics and love my job. I also love cooking!! I have a sweet tooth but try and make healthy family meals, I'm not against some lovely treats now and then though :)