Time 35m Yield 8 Number Of Ingredients 15 Steps:
Rinse the lentils and drain. Add to a saucepan with the water and bring to a boil. Reduce heat and simmer for about 12 minutes. Keep an eye on the pot because lentils can quickly boil over. Set aside when lentils have absorbed the liquid. In a large saucepan over medium-high heat, warm the 3 tbs olive oil. Add the onions and cook, stirring frequently, until tender, about 10 minutes. Add a bit of water if needed to make sure the onions remain soft. Add the garlic, ginger and spices. Cook for about 1 minute until fragrant, stirring constantly. Add the sweet potato flesh, diced tomato, tomato paste and vegetable broth. Bring to a simmer and cook for about 5 minutes. Season with salt and pepper to taste. Remove from the heat and allow to cool slightly. Transfer to a blender. Blend the mixture just until everything is combined. Pour mixture back into saucepan and stir in the lentils. Cook just until heated through. Taste and adjust salt/pepper as needed. Serve.
Time 35m Number Of Ingredients 12 Steps:
Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking tray with parchment paper and set aside.Cut the sweet potato into approx. 2 cm cubes, place in a bowl, season and drizzle over 1 tablespoon of oil. Give a good stir until thoroughly coated in the oil then transfer to the baking tray spreading evenly.Bake in the centre of the oven for about 25 minutes until golden turning halfway through cooking. Remove from the oven and stir into the dhal (once cooked). While the sweet potato is in the oven make the dhal. In a medium size saucepan heat up 1 tablespoon of oil, add the onion and fry gently for about 4 minutes until softened stirring often. Add the korma paste and garlic, stir and fry for a minute. (If you prefer to use individual spices instead of the readymade spice paste see Notes below for recommended amounts). Add the stock and lentils, stir, cover and bring to the boil. Lower the heat and simmer for about 15-20 minutes until the mixture thickens and the lentils are fully cooked stirring frequently. Remove from the heat, adjust the seasoning if needed and stir in the roasted sweet potato cubes. Once the dhal is cooked fry the halloumi in a non-stick pan in 1 tablespoon of oil until lightly browned turning often (this should take about 4 minutes). Remove from the heat and coat in the mango chutney. Meanwhile lightly toast the naan (in a toaster, oven or dry toast in a pan) or microwave until warm. Top the dal with the warm halloumi, scatter over the spring onions and serve with warm naan bread.
Time 48m Yield 6 Number Of Ingredients 12 Steps:
Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes. Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.
Time 45m Number Of Ingredients 13 Steps:
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid. Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened. Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more. Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture. Tip in 250g red split lentils, 600ml vegetable stock and some seasoning. Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape. Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the 4 diagonally sliced spring onions and ½ small pack torn basil leaves to serve. Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox.
Time 45m Yield 4 to 6 servings Number Of Ingredients 15 Steps:
In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add sweet potato, and sauté for about 5 minutes. Add minced ginger and garlic; stir, and reduce heat to low. Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils and potatoes are soft, stirring occasionally, about 25 minutes. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. Whisk dal to amalgamate lentils and sweet potatoes. If dal is too soupy, increase heat and cook for a little longer. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.
Time 1h35m Number Of Ingredients 18 Steps:
To make the dhal, heat the oil in a large non-stick pan and fry the onion over a low heat for 10 mins, stirring regularly, until softened and very lightly browned - add the garlic for the final min. Stir in the curry powder and cook for 30 secs more. Add the lentils, 1 tsp flaked sea salt and 1 litre of water. Stir in the sweet potatoes and bring to the boil. Reduce the heat to a simmer and cook the lentils for 50 mins or until the dhal is thick, stirring regularly. Add a splash of water if the dhal thickens too much. Stir in the lime or lemon juice and season to taste. While the dhal is cooking, make the curried vegetables. Half-fill a medium non-stick pan with water and bring to the boil. Add the beans, cauliflower and carrots, and return to the boil. Cook for 4 mins, then drain. Return the pan to the heat and add the oil and onion. Cook over a medium-high heat for 3-4 mins or until the onion is lightly browned, stirring regularly. Add the garlic and cook for 1 min more until softened. Stir in the curry powder and cook for a few secs, stirring. Add the tomatoes, green chilli according to taste and 200ml cold water. Cook for 5 mins or until the tomatoes are well softened, stirring regularly. Stir in the blanched vegetables and cook for 4-5 mins or until hot throughout. Season with black pepper. Divide the dhal between four deep bowls and top with the curried vegetables. Serve with the yogurt, coriander and lime wedges for squeezing over.
