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–+ servings
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.
5 from 5 votes
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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
  • 1 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

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 >

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.
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* 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