Spice Vegetable and Coconut Dahl
Preparation : 10 min.
Cooking time : 25 min.
4
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1 tbsp sunflower oil
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1 large green chilli - deseeded and diced
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1 green pepper - deseeded and diced
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2cm (1 inch) fresh ginger root - peeled and grated
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4 large spring onions - topped, tailed and sliced
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200g (7oz) sweet potato - peeled, weight, diced
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200g (7oz) broccoli or cauliflower - broken into florets
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175g (6oz) red lentils - washed
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400ml (14 fl oz) vegetable stock
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200ml (7 fl oz) Alpro soya alternative to milk
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50g (2oz) coconut cream block
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35g (1.5oz) toasted flaked almonds
Heat the oil in large pan, fry chilli, green pepper, fresh ginger and spring onions for 2 minutes.
Add diced sweet potato, broccoli florets and lentils, fry for a further minute before adding the stock, Alpro soya alternative to milk and coconut block.
Bring to the boil and then reduce to a simmer for 20 - 25 minutes until the sweet potato and lentils are cooked, the mixture should be quite thick.
Season and serve topped with the toasted almonds accompanied by warm naan or coriander rice.
Other vegetables could be substituted in this recipe or added depending on your taste. This dish can also be either served on its own or as part of an Indian meal.
Nutritional Information: 1 portion with rice provides:
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Energy 551 kcal
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Fat 16.7g of which saturated fat: 8.1g
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Carbohydrate 79.9g of which sugars: 8.2g