Sweet Potato and Coconut Dahl


A comforting vegetarian one-pot recipe packed full of protein, fibre and rich in iron.


Sweet Potato and Coconut Dahl

Another easy and delicious weeknight dish


  • 1 Large Sweet Potato
  • Splash Olive oil
  • 2 Medium Brown onions
  • 3 Cloves Garlic
  • 1 Knob Ginger
  • 3 tbsp Indian spice blend I used about 1 tsp turmeric, 1/2 tsp ginger, 1/2 tsp chilli flakes, 1 tsp cumin and 1 tsp curry powder
  • 400ml Coconut milk I used the Ayam brand
  • 2 cups Vegetable stock
  • 3 tbsp Tomato paste
  • 1 cup Red lentils
  • Big handful Spinach
  • 1/2 Bunch Coriander (or not!)
  • To taste Salt and pepper


  • Peel and chop sweet potatoes into 1 cm cubes. Set aside. 
  • Heat a large saucepan. Sauté diced onions for 3-4 minutes over medium heat until soft. 
  • Add crushed garlic, grated ginger and spices and cook for another 1-2 minutes until fragrant (careful not to burn).
  • Add in the coconut milk, tomato paste and stock. Stir to combine. 
  • Add sweet potato and lentils. Bring to boil, reduce to simmer and cook for 20-25 minutes, covered.
  • Stir every few minutes to prevent burning/sticking. 
  • Before serving, add in baby spinach and chopped coriander, and stir through until wilted. Enjoy!! 

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