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    Home » Recipes » Sweet Potato Dal with Lime (GF)

    Sweet Potato Dal with Lime (GF)

    May 10, 2022 by The Pesky Vegan | This post may contain affiliate links, meaning I may earn a small commission on any purchases made through those links. | 16 Comments

    92 shares
    Jump to Recipe >
    Sweet Potato Dal Pin

    Sweet potato dal is the vegan curry recipe of your dreams (unless you dislike nice things and/or are prone to nightmares involving red lentils). One of my favourite dishes to batch-cook at home, it'll provide a healthy and satisfying meal that's delicious, nutritious, vegan, and gluten-free.

    Sweet Potato Dal with Rice in Bowl

    The hearty sweet potato chunks make this a great one-pot meal, with the vibrant flavours of lime zest and juice bringing it all to life. For extra flavour points, throw the grated lime halves into the pan once they've been juiced.

    If you like what's going on in this recipe, you might also be interested in this sweet potato and black bean chilli and red lentil and spinach dal.

    I create new content every single week. Subscribe to keep in touch and get a free download of The Vegan Kitchen – My Top 10 Tips.

    Sweet Potato Dal with Lime

    Jump to:

    • What is it? 🍠
    • Nutrition 🌱
    • Ingredients 📋
    • Step by step 📷
    • To serve 🍽️
    • FAQ ❓
    • Variations 🔀
    • Recipe 👨‍🍳

    What is sweet potato dal?

    'Dal' refers to any dried split pulses that cook quickly and break down to create a hearty and healthy meal. Lentils – and in particular red split lentils – are commonly used since they're affordable and widely available.

    Sweet potato dal simply builds on this lentil base to create a dish that's even more filling and more nutritious. If you want to learn more about the world of lentils and other legumes, see my beginner's guide to pulses.

    Is it healthy?

    The two key ingredients in this sweet potato and red lentil curry are nutritional powerhouses full of fibre, plant-based protein, vitamins, and minerals. The lentils in particular are rich in polyphenols, which are known to have strong antioxidant, anti-inflammatory, and neuroprotective effects.

    In one serving of this vegan dal recipe, you'll find:

    • Calories: 411 kcal
    • Protein: 17 g (34% of RDA)
    • Fibre: 21 g (88% of RDA)
    • Vitamin C: 41 mg (50% of RDA)
    • Iron: 8 mg (44% of RDA)

    (Figures from a third-party nutrition calculator.)

    For more healthy meals that use these main ingredients, check out my recipes for vegan stovies, sweet potato and black bean chilli, quinoa and sweet potato stew, and red pepper and lentil soup.

    Healthy Sweet Potatoes Close-Up

    What you'll need

    There are quite a few ingredients needed to make this curry, but it's well worth making the effort to throw them in. These include:

    • Red split lentils to break down and create the dal base
    • Sweet potatoes for flavour, texture, and bulk
    • Spices in the form of cumin, turmeric, fenugreek, coriander, and cardamom
    • Lime zest and juice to lift all the flavours up to another level
    List of Ingredients to Make Sweet Potato Lentil Dahl

    How to make sweet potato dal

    Heat the oil in a large pan on medium heat and add the chopped onions. Sprinkle with salt and cook for 5-6 minutes or until starting to soften, stirring regularly (1).

    Process Shot 1 - Frying Onion, Sweet Potato, Garlic, Ginger, Chilli

    Stir in the sweet potato cubes (2), then add the chopped garlic, ginger, and chilli (3). Cook for a couple of minutes until the aromatics start to soften.

    Bash the cardamom pods gently with the flat of your knife and add to the pan along with the ground cumin, turmeric, fenugreek, ground coriander, and bay leaves (4). Mix well and cook for a minute.

    Process Shot 2 - Adding Spices, Lentils, Water, Tomatoes

    Give the lentils a quick rinse in a colander (optional) and add to the pan (5) along with the water/stock and tinned tomatoes (6). Cover with a lid, bring to a gentle simmer, then turn down the heat and cook for 15 minutes, stirring now and then.

    After 15 minutes, add the coconut milk, lime zest, and lime juice (7). For more flavour, stir in the squeezed lime halves and chopped coriander stems.

    Process Shot 3 - Adding Coconut Milk to Dal

    Continue to cook for another 5-10 minutes or until the lentils and sweet potato cubes are cooked through (8).

    During this time, add a little extra liquid if necessary to prevent the curry from catching on the bottom of the pan.

    Once the lentils and sweet potato cubes are soft and cooked through, stir in the garam masala (9) and most of the chopped coriander leaves (not pictured here because someone in my house doesn't like coriander...). Cook for another couple of minutes.

    Adding Garam Masala and Lime to Sweet Potato Dal

    Remove the lime halves from the dal (10), adjust the seasoning to taste, and serve.

    Serving suggestions

    Enjoy the curry as a one-pot meal or serve with boiled rice or homemade pilau rice. Finish off with toppings such as fresh coriander, chilli, sliced spring onions, and vegan cucumber raita.

    You could also serve with roasted cauliflower, baked potatoes, potato wedges, or bread such as naan or chapati (gluten-free if necessary).

    Vegan Sweet Potato Lentil Dahl with Fresh Chilli and Coriander

    Recipe FAQ

    Do I need to use full-fat coconut milk?

    Coconut milk gives this dal a delicious creaminess, but you could easily swap it for light coconut milk or extra water if you want to reduce the fat amount. The recipe only uses half a can of coconut milk, meaning you can use the rest in a mushroom stroganoff, chickpea cauliflower curry, chickpea lentil curry, or pumpkin soup.

    For another alternative, try replacing the coconut milk with homemade cashew cream.

    Is it gluten-free?

    This recipe is 100% gluten-free if you use a vegan stock that is labelled as such (or just use water). Sides such as rice are also GF.

    How long will it keep in the fridge?

    You can refrigerate this dal for up to four days. Like many curries, it gets even better after a day or two in the fridge.

    Can I freeze it?

    You can freeze this for up to six months. Defrost and reheat thoroughly before eating.

    Variations and tips for sweet potato dal

    • Other additions: Feel free to add in ingredients such as spinach, kale, peppers, or mushrooms.
    • Chilli: The heat level will depend on the variety and quantity of chilli you use. If in doubt, start small and add more to taste.
    Cooked Dal Curry in Pan with Fresh Coriander Leaves

    Hey you – let me know what you think

    If you made this recipe and enjoyed it – or did anything differently – I'd love to hear from you down below in the comments 👇

    You can also find me and let me know on Instagram, Pinterest, and Facebook @thepeskyvegan 🌿

    Keep in touch

    Subscribe below to get your free download of The Vegan Kitchen – My Top 10 Tips, featuring 10+ pages of personal experience and advice to set you up for success with your plant-based cooking. 👇

    More vegan recipe ideas

    If you liked this recipe, you may also enjoy:

    • Creamy Jackfruit Curry
    • Easy Chana Masala
    • Spicy Tofu Jalfrezi
    • Vegan Rajma Masala
    • Aloo Palak (Potato Spinach Curry)
    • Black Bean Curry with Cashew Cream
    • Red Lentil and Spinach Dal
    • Chickpea Stir-Fry

    You can also check out my full list of vegan mains.

    Full recipe

    Sweet Potato Dahl with Rice

    Sweet Potato Dal with Lime (GF)

    The Pesky Vegan
    One of my favourite dishes to make at home, this sweet potato dal with lime and coriander provides a healthy and satisfying meal that's delicious, nutritious, vegan, and gluten-free.
    4.88 from 8 votes
    Rate this Recipe Pin Recipe Print Recipe
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Main Course
    Cuisine Gluten-free, Indian, Vegan
    Servings 6
    Calories 411 kcal

    Ingredients
     

    • 1 tablespoon coconut oil (or other cooking oil)
    • 2 medium onions, finely chopped
    • ½ teaspoon salt (plus more to taste)
    • 2 large sweet potatoes, peeled and chopped into 1-inch cubes (1.5 lbs / 700 g)
    • 6 cloves garlic, finely chopped
    • Approx. 2 inch piece of ginger, finely chopped
    • 2-3 rocket chillies, thinly sliced (more or less depending on how you like your heat)
    • 6 cardamom pods
    • 2 teaspoons ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground fenugreek
    • 1 teaspoon ground coriander
    • 2 bay leaves
    • 1½ cups (300 g) dried red split lentils
    • 4-5 cups (1-1.2 litres) water or vegan stock (plus more if needed)
    • 1x 14 oz (400 g) tin tomatoes
    • 1x 7 oz (200 ml) tin coconut milk (or half of a standard tin)
    • 1 lime, zest and juice
    • 1 teaspoon garam masala
    • Small handful fresh coriander
    Prevent your screen from going dark

    Instructions
     

    • Heat the oil in a large pan on medium heat and add the chopped onions. Sprinkle with salt and cook for 5-6 minutes or until starting to soften, stirring regularly.
    • Stir in the sweet potato cubes, then add the chopped garlic, ginger, and chilli. Cook for a couple of minutes until the aromatics start to soften.
    • Bash the cardamom pods gently with the flat of your knife and add to the pan along with the ground cumin, turmeric, fenugreek, ground coriander, and bay leaves. Mix well and cook for a minute.
    • Give the lentils a quick rinse in a colander (optional, see notes) and add to the pan along with the water/stock and tinned tomatoes. Cover with a lid, bring to a gentle simmer, then turn down the heat and cook for 15 minutes, stirring now and then.
    • After 15 minutes, add the coconut milk, lime zest, and lime juice. For more flavour, stir in the squeezed lime halves and chopped coriander stems. Continue to cook for another 5-10 minutes or until the lentils and sweet potato cubes are cooked through.
    • During this time, add a little extra liquid if necessary to prevent the curry from catching on the bottom of the pan.
    • Once the lentils and sweet potato cubes are soft and cooked through, stir in the garam masala and most of the chopped coriander leaves. Cook for another couple of minutes.
    • Adjust the seasoning to taste and serve with boiled rice or pilau rice, fresh coriander, and an extra squeeze of lime juice.
      📸 Recipe steps >
      📖 Table of contents >
    Rate this recipe 👇

    Notes

    Red lentils: It is recommended to rinse dried lentils before cooking to remove any possible dirt or debris.
    Coconut milk: This gives the dal a nice creaminess, but you could substitute light coconut milk or extra water if you want to reduce the fat. The recipe only uses half a can of coconut milk, meaning you can use the rest in a mushroom stroganoff, chickpea cauliflower curry, or pumpkin soup.
    Additions: Feel free to add in other ingredients such as spinach, kale, peppers, or mushrooms.
    Chilli: The heat level will depend on the variety and quantity of chilli you use. If in doubt, start small and add more to taste.
    Gluten-free: This dal recipe is 100% gluten-free if you use a vegan stock that is labelled as such (or just use water).
    Storage: Store in the fridge for up to four days or freezer for up to six months.
    If you liked this recipe, you might also enjoy:
    • Creamy Jackfruit Curry
    • Vegan Biryani with Chickpeas
    • Easy Chana Masala
    • Spicy Tofu Jalfrezi
    • Vegan Rajma Masala
    • Aloo Palak (Potato Spinach Curry)
    • Black Bean Curry with Cashew Cream
    • Sweet Potato Pancakes
     
    * The nutrition info below is for one serving, based on a total of six servings. It doesn't include sides such as rice or naan.

    Nutrition

    Calories: 411kcalCarbohydrates: 66gProtein: 17gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 368mgPotassium: 1292mgFiber: 21gSugar: 11gVitamin A: 17041IUVitamin C: 41mgCalcium: 134mgIron: 8mg
    Nutrition Facts
    Sweet Potato Dal with Lime (GF)
    Amount Per Serving
    Calories 411 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 1g
    Sodium 368mg16%
    Potassium 1292mg37%
    Carbohydrates 66g22%
    Fiber 21g88%
    Sugar 11g12%
    Protein 17g34%
    Vitamin A 17041IU341%
    Vitamin C 41mg50%
    Calcium 134mg13%
    Iron 8mg44%
    * Percent Daily Values are based on a 2000 calorie diet.
    Keyword healthy vegan curry, sweet potato lentil curry, vegan one-pot meal
    Did you make this recipe?Leave a comment down below or tag me on Instagram @thepeskyvegan along with the hashtag #thepeskyvegan
    Get ingredientsBrowse ingredients for this recipe and more at Zero Waste Bulk Foods! UK only. Free delivery on orders over £60. I may earn a small commission on purchases made through the link above.

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      Recipe Rating




    1. Jo parr

      June 23, 2024 at 2:13 pm

      4 stars
      Hi made this, was really nice but added 1litre of stock and found it far too much liquid. Had to drain liquid off and use it to cook more lentils to thicken everything up. Thanks jo

      Reply
      • The Pesky Vegan

        July 22, 2024 at 9:55 am

        Hi there, thanks for your comment. I made this again recently and found that the liquid amount was about right for the amount of lentils and sweet potatoes in 1-inch cubes, to ensure everything was thoroughly cooked. Glad to hear you still enjoyed the recipe!

        Reply
    2. Karen Baker

      April 03, 2024 at 3:22 pm

      5 stars
      5 stars aren't enough - take it right up to 11
      I've just cooked enough for six and eaten two helpings on my own - it's 4pm (ish) let's call it a late lunch and freeze the rest before I start on a binge.
      Best recipe ever, thank you!!

      Reply
      • The Pesky Vegan

        April 22, 2024 at 9:07 am

        Ha I'll take 11 stars – great to hear you enjoyed it!

        Reply
    3. John Sheehan

      April 02, 2024 at 5:38 pm

      5 stars
      I like a good dal. But this is the best I've ever done. I was a bit sceptical about the cardamom seeds but crush them and use them. They add a lovely flavour. I just used the seeds, not the pods.

      Reply
      • The Pesky Vegan

        April 22, 2024 at 9:06 am

        High praise indeed – thanks very much for the review!

        Reply
    4. Adrienne Stocks

      May 07, 2023 at 9:30 pm

      5 stars
      One of my faves. I add 2 big limes. Love the tang

      Reply
      • The Pesky Vegan

        May 11, 2023 at 7:49 am

        Same here, glad you enjoyed!

        Reply
    5. Dagmar

      December 19, 2022 at 2:36 pm

      5 stars
      I have made this numerous times, absolutely love it!

      Reply
      • The Pesky Vegan

        December 20, 2022 at 10:27 pm

        Great to hear, thanks very much for the review!

        Reply
    6. Ren

      June 06, 2022 at 5:08 pm

      5 stars
      I cooked this today. The spices are warming and lovely.

      Reply
      • The Pesky Vegan

        June 07, 2022 at 6:23 pm

        I've also made it again since publishing just a few weeks ago - glad you enjoyed and thanks for the review!

        Reply
    7. Carole S

      May 10, 2022 at 11:42 am

      5 stars
      Haven't actually tried it yet- but will. This looks absolutely great. You made me laugh with "someone" doesn't like Coriander. I also have a couple of those in my house. Never mind, just leaves all the more for me to put on my plate.
      Will try soon.

      Reply
      • The Pesky Vegan

        May 12, 2022 at 4:46 pm

        Good stuff, let me know how you get on!

        Reply
        • Carole S

          May 17, 2022 at 8:35 am

          5 stars
          So, I tried it. At first taste, I thought, "well, it's quite nice, I suppose.." but by the time I had eaten half my portion, I had got the taste of it and went back for a second and third helping (oh dear!). 4 out of 6 of us (all non vegans except for me) loved it. Will definitely make it again, not only for the taste but for its nutritional value.
          I added a tablespoon of soy sauce in at the end (my hubbie's Japanese, and it's just something they do - a jollop of soy sauce in everything). I didn't have fresh chilies so I used a teaspoon of chili flakes which is not enough but the kids can't handle the heat. I topped up my own serving with a bit of heat using West Indian Hot Pepper Sauce which was very tasty.
          Thanks for another great recipe.

          Reply
          • The Pesky Vegan

            May 19, 2022 at 9:43 pm

            Going for second and third helpings is definitely a good endorsement! Glad you enjoyed and thanks very much for the review!

            Reply

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