Like a big, warm hug. This dish combines tender chunks of sweet potato and the wholesome goodness of lentils with creamy coconut rice and winter-warming spices to create a winning plant-based meal, perfect for lunch or dinner.
1 tbsp sesame oil
thumb-sized piece ginger (peeled and finely chopped)
1 red chilli (finely chopped)
1 ½ tsp ground turmeric
1 ½ tsp ground cumin
2 sweet potatoes, about 400g cut into even chunks
200g red split lentils
500ml vegetable stock
80g sugar snaps pea
Hand full of Thai basil (leaves torn, to serve)
1. Heat 1 tbsp sesame oil in a pan with a tight-fitting lid.
2. Add finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1 ½ tsp ground turmeric and 1 ½ tsp ground cumin and cook for 1 min more.
3. Turn up the heat to medium, add sweet potatoes, cut into chunks, and stir everything together so the potato is coated in the spice mixture.
4. Follow by tip in 200g red split lentils, 500ml vegetable stock and seasoning.
5. 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.
6. Taste and adjust the seasoning, then gently stir in the 80g peas. Cook for another 2 to 3 mins. 7. Top with basil leaves to finish.
Coconut Rice ingredients:
2 cups Jasmine rice
1 cup coconut milk
1 cup coconut cream
1 3/4 cups water
1/2 teaspoon salt
1/2 teaspoon coconut oil (or vegetable oil)
1. Rub the oil over the bottom of a deep-sided pot, with a tight-fitting lid.
2. Rinse the rice and place it in a pot along with the coconut milk and cream, salt and water.
Set medium-high heat. Stir occasionally to keep rice from sticking to the bottom of the pot.
3. Once the coconut-water has begun to bubble, stop stirring and reduce heat to low, so the water simmers.
4. Cover with a lid and let simmer 15 minutes, or until most of the liquid has been absorbed by the rice.
5. Turn off the heat, but leave the pot covered for another 5 to 10 minutes, or until you're ready to eat. Remove the lid and fluff rice with a fork.
Serve rice on a serving plate or bowl. Top with sweet potato dahl. Enjoy!