Coconut Sweet Potato Dal

• Lentils(250 g)
• Sweet potato(2)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Coconut Oil(1 tbsp)
• Curry Powder(2 tsp)
• Cumin(1 tsp)
• Turmeric(1 tsp)
• Canned tomatoes(400 g)
• Coconut milk(400 ml)
• Vegetable Stock(500 ml)
• Spinach(120 g)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Basmati Rice(250 g)
• Fresh cilantro(2 tbsp)optional
• Lime(1)optional

Method

1. 1

   Peel and cut {Sweet potato} into small bite-size chunks. Finely chop {Onion}, mince {Garlic}, and grate {Ginger}. Rinse {Red Lentils} until the water runs mostly clear. Rinse {Basmati Rice}.

   ~10 min

2. 2

   Heat {Coconut Oil} in a large pot over medium heat. Cook {Onion} with {Salt} for 4–5 minutes until softened. Stir in {Garlic}, {Ginger}, {Curry Powder}, {Cumin}, {Turmeric}, and {Black pepper} for 1 minute until fragrant.

   ~6 min

3. 3

   Add {Sweet potato}, {Red Lentils}, {Canned tomatoes}, {Coconut milk}, and {Vegetable Stock}. Bring to a boil, then reduce the heat and simmer for 20 minutes, stirring a couple of times, until the lentils are soft and the sweet potato is tender.

   ~20 min

4. 4

   While the dal simmers, add the rinsed {Basmati Rice} to a saucepan with 500ml water. Bring to a boil, cover, and cook on low for 12 minutes. Turn off the heat and rest, covered, for 5 minutes.

   ~17 min

5. 5

   Stir {Spinach} into the dal until wilted and thickened, about 2 minutes. Taste and adjust seasoning, then serve over the rice with {Fresh cilantro} and wedges of {Lime} if using.

   ~4 min