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SWEET POTATO AND KALE DHAL

GF:DF:SF:V:VG

This recipe is based on and inspired by that of my wonderful friend Jody Vassallo from her book Beautiful Food.

Serves 4

 

1 1/4 cups split mung beans or red lentils

1 tablespoon finely grated ginger

1 teaspoon ground turmeric

1 teaspoon black mustard seeds

1 teaspoon garam masala, plus extra for sprinkling

1 small dried red chilli

1 bay leaf

6 curry leaves

1 teaspoon sea salt

1/2 tablespoon coconut oil

100g cherry tomatoes, halved

2 tablespoons ghee

1 tablespoon lemon juice

1 cup chopped roasted sweet potato (Jody uses pumpkin)

100g kale leaves, stalks removed and roughly torn (Jody uses spinach)

basmati rice and lemon wedges ,to serve

 

Put the split mung beans or lentils, ginger, spices, chilli, bay leaf, curry leaves, salt, oil and cherry tomatoes in a large saucecpan, add 3 1/2 cups water and bring to the boil over medium heat.

Reduce heat to low and simmer for 20minutes, until the beans or lentils are just soft. Don’t overcook them, you don’t want mushy.

Remove pan from heat, stir in ghee, lemon juice, sweet potato or pumpkin pieces, sprinkle with extra garam masala, cover with a lid and allow to stand for 5 minutes.

Serve with basmati rice, lemon wedges and an extra sprinkle of garam masala. I added a few coriander leaves too but that’s up to you!

Category

Mains

Tags
carbs, dairyfree, fats, ghee, glutenfree, health, healthyfamily, kale, lentils, meatfreemonday, nutrition, plantbased, protein, recipes, seasonal, sugarfree, sweet potato, vegan, vegetarian, wholefoods
2 Comments
  • Bre
    Reply

    Hey – I think you have forgotten to add in the kale into the method… when does it go in? Thanks

    April 3, 2016 at 9:15 am

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