Sweet Potato & Lentil Dhal with Herby Tortilla Chips & Yoghurt
Creamy coconut red lentil dhal with roasted sweet potato, served with herby baked tortilla chips and cool yoghurt.
| prepPreheat oven to 220°C / 430°F (200°C / 400°F fan-forced) | ||||||
| prepLine two oven trays | ||||||
| 1 sweet potato, cut into small chunks | Roast sweet potato 220°C / 430°F, 20-25 min | Stir in roasted potato & leaves | Serve with chilli, yoghurt & chips | |||
| 1 drizzle olive oil (for the sweet potato) | ||||||
| 1 drizzle olive oil (for the onion) | Soften onion in oil, 4-5 min | Add ginger, spices & paste, 1 min | Stir in water, coconut milk & stock | Add lentils, cover, simmer 20-22 min | ||
| 1 onion, finely chopped | ||||||
| 1 packet ginger paste | ||||||
| 1 sachet mild North Indian spice blend | ||||||
| 1 sachet Mumbai spice blend | ||||||
| 1 packet tomato paste | ||||||
| 1.66 cup water | ||||||
| 1 tin coconut milk | ||||||
| 1 sachet vegetable stock powder | ||||||
| 1 packet red lentils, rinsed | ||||||
| 1 bag mixed leaves | ||||||
| 1 bag herbs, finely chopped | Combine herbs & oil | Toss strips in herb oil, bake 6-8 min | ||||
| 60 ml olive oil (for the herb oil) | ||||||
| 6 mini flour tortillas, sliced into strips | ||||||
| 1 fresh chilli, thinly sliced (optional) | ||||||
| 1 packet Greek-style yoghurt | ||||||
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