Vegan Sweet Potato, Coconut and Lentil Dahl

This meal is a simple one pot recipe , perfect for those chilly autumn evenings!it's great for batch cooking,it's easy to freeze and full of simple m, low cost ingredients.The Bhut jolokia packs a mean punch which fires up the dahl,so we like to pair it with cocunut yogurt and brown rice to cool it down.

Pre Time And Cook time

Prep Time: 20min
Cook time: 50min

ingredients:

Mahi Bhut Jolokia Hot Pepper Sauce

Coconut oil

1 red onion

Chopped

chopped Thumb size of grated ginger

3 sweet potatoes

cubed

2 carrots

sliced

400g of dry red split lentils

2 x 400ml tin of coconut milk

2 large tomatoes

chopped

1 tsp ground cumin

1 tsp paprika

1 tsp curry powder

Salt and pepper

Serve with

Brown rice

Coconut yogurt

Chilli Flakes

Coriander

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Method:

Heat a pan on medium heat with a scoop of coconut oil. Add the minced garlic, chopped onion, grated ginger and chopped tomatoes and stir.
Add the sweet potato and carrots into the pan with a teaspoon of salt. Then add the cumin, curry powder and paprika. Stir well until the veg start to go soft and is coated well in the spices.
Add the lentils, coconut milk and MAHI sauce. Then bring the mixture to the boil and reduce to a simmer. Leave to cook uncovered for an hour until thick and creamy. Make sure you stir the mixture every 15 minutes to make sure it doesn’t stick to the bottom of the pan.
Once cooked plate up with brown rice, a dollop of cocunut yogurt and a sprinkle of coriander and chilli flakes

Heat a pan on medium heat with a scoop of coconut oil. Add the minced garlic, chopped onion, grated ginger and chopped tomatoes and stir.
Add the sweet potato and carrots into the pan with a teaspoon of salt. Then add the cumin, curry powder and paprika. Stir well until the veg start to go soft and is coated well in the spices.
Add the lentils, coconut milk and MAHI sauce. Then bring the mixture to the boil and reduce to a simmer. Leave to cook uncovered for an hour until thick and creamy. Make sure you stir the mixture every 15 minutes to make sure it doesn’t stick to the bottom of the pan.
Once cooked plate up with brown rice, a dollop of cocunut yogurt and a sprinkle of coriander and chilli flakes