Sweet potato and spinach dhal

16 January 2018 by
First published: 4 February 2018

Sweet potato and spinach dhal

Vegetarians, rejoice! This sweet potato and spinach dhal recipe is warming, wholesome and satisfying to boot.

Ingredients (Serves 4)

600g sweet potatoes, cut into 2–3cm dice

1 tbsp vegetable oil

100g Cooks’ Ingredients Rogan Josh Curry Paste

400g can essential Waitrose Chopped Tomatoes

400g can essential Waitrose Lentils, drained

260g pack essential Waitrose Spinach

100g essential Waitrose Greek Style Natural Yogurt


Boil the sweet potatoes in a pan for 10–15 minutes until tender, then drain.

Heat the oil in a large frying pan and fry the sweet potatoes and curry paste for 2 minutes. Add the chopped tomatoes, lentils and 50ml water, and cook for 5 minutes. Stir in the spinach and cook for 1–2 minutes until wilted.

Top with a spoonful of yogurt and serve with rice (optional).

For more…

In the mood for sweet potato? Try this sweet potato, rocket and gorgonzola pizza recipe or this sweet potato and onion hash with poached eggs.

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