![Dhal Stuffed Purple Sweet Potatoes](/on/demandware.static/-/Sites-LCAU-Library/default/dw5b5e3e49/images/recipe/HD_PNG_LC_20200427_AU_RC_CI_r0000000000481_ENG.png)
Main ingredients
- Vegetables
Ingredients
Method
Ingredients
- 250g red split lentils, rinsed well
- 4 purple or orange sweet potatoes
- Coconut or rapeseed oil, for frying
- 1 red onion, finely diced
- 1 large thumb of ginger, peeled and finely grated
- 1 large clove of garlic, crushed
- ½teaspoon chilli paste
- 2 teaspoon turmeric
- 1 heaped teaspoon curry powder
- 1 teaspoon cumin
- 700ml vegetable stock
- Salt and freshly ground pepper
- 1 lime
- 2 large handfuls of spinach
To Serve:
- Handful of roughly chopped fresh coriander
- Chilli flake
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Method
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1Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.
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2Cover the lentils with cold water and soak for 5 minutes.
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3Wash and prick the sweet potatoes with a fork. Place the potatoes in the Stoneware 26cm Heritage Rectangular Dish and bake in the oven for 50 - 60 minutes, depending on the size of your potatoes.
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4In the meantime, make the dhal. Heat the oil in a large pan over a medium heat and fry the onion for 4 - 5 minutes until it starts to soften. Add the ginger and garlic and fry for 1 minute.
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5Stir in the chilli paste, turmeric, curry powder and cumin and fry gently for a further 1 - 2 minutes stirring to ensure the spices do not burn.
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6Drain the lentils and add to the pan, stirring well and coating in all the spices. Turn up the heat and add the stock - bring the pan to the boil. Once boiling, reduce the heat, place on lid and allow to gently simmer for 20 - 25 minutes until the lentils are soft and creamy. If the lentils have reduced but are still a little hard to taste, add a little more water and cook for a further 5 minutes.
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7When the potatoes are cooked, remove from the oven, slice down the middle and spoon over the dhal. Finish with a sprinkling of coriander and chilli flakes - serve straight to the table.
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8Cook's Notes This recipe is a great way to use up any leftover sweet potatoes cooked for our purple sweet potato Tear 'n' Share bread. For an extra special finish, sprinkle a little crumbled feta over the dhal-stuffed potatoes and pop back in the oven for 5 minutes.