Indian Sweet Potato & Coconut Dhal

Indian Sweet Potato & Coconut Dhal

with Coriander Chapati Chips

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This creamy Indian dish gets a wholesome boost from lentils, which are a great source of protein and fibre. Best of all, they give extra texture and make it not just delicious, but totally and utterly satisfying


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount


brown onion

1 knob



sweet potato

1 tin

red lentils

(May be present Tree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 sachet

mild North Indian spice blend

(ContainsMilk, SulphitesMay be present Gluten)

½ box

coconut cream

1 sachet

tomato paste

1 cube

vegetable stock

1 bag

baby spinach leaves

1 bag



chapati wraps

(ContainsGlutenMay be present Soy)


long red chilli

1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

1.75 cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)4667 kJ
Fat40.8 g
of which saturates23.2 g
Carbohydrate123 g
of which sugars25.4 g
Dietary Fiber0 g
Protein47.3 g
Cholesterol0 mg
Sodium1136 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon

Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Finely grate the ginger. Cut the sweet potato (unpeeled) into 1cm chunks. Rinse the red lentils.

TIP: Cut the sweet potato to size so it cooks in time!


Heat a drizzle of olive oil in a medium saucepan over a medium-high heat. Add the onion and cook until soft, 4-5 minutes. Add the ginger and mild North Indian spice blend. Cook, stirring, until fragrant, 1 minute. Add the water, coconut cream (see ingredients), tomato paste and the crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Stir to combine.


Add the sweet potato and red lentils to the saucepan, then season with salt and pepper. Bring to the boil, then reduce the heat to a simmer. Cover with a lid and cook until the lentils are softened, 20-22 minutes. Stir through the baby spinach leaves until wilted. Season to taste.

TIP: If the dhal is looking a little dry at any point, just add a splash of water.


While the dhal is simmering, finely chop the coriander. In a small bowl, combine the coriander and olive oil (2 tbs for 2 people / 4 tbs for 4 people), then season with salt and pepper.


When the dhal has 10 minutes cook time remaining, slice the chapati wraps into 3cm strips. Place the chapati strips on an oven tray lined with baking paper and drizzle with the coriander oil. Toss the chapati to coat and arrange in a single layer. Bake until golden, 6-8 minutes. While the strips are baking, thinly slice the long red chilli (if using).

TIP: Use two oven trays if your chapati don't fit in a single layer.


Divide the dhal between bowls. Sprinkle with the chilli (if using). Serve with the coriander chapati strips and Greek-style yoghurt.