Crispy Sweet Potato Dahl w/ Coconut Rice & Chutney 
Serves 4 


I've spent a lot of time in India and the tastes in this recipe take me back everytime. Dahl is pure nourishment on a cold evening, with its warming spices and hint of chilli. I've chosen cauliflower rice here as an alternative - a favourite in the rooted kitchen - and a lighter alternative to rice, which alongside lentils can be quite heavy. The trio of tastes and textures here serves for a dish you'll come back to time and time again. 





Sweet Potatoes

- 2 Sweet Poatoes, skins on, washed & roughly chopped into 2cm cubes
- Sea Salt & Freshly ground black pepper
- 1 teaspoon cumin seeds / 1/2 teaspoon fennel seeds
- olive oil


- 2 garlic cloves, peeled & chopped
a thumb-size piece of fresh ginger, peeled and roughly chopped
- 1 green chilli, finely chopped
- 1 red onion, peeled & roughly chopped
- 1 teaspoon each of ground cumin / coriander / turmeric / cinnamon
- 1 tablespoon honey
- 200g red lentils
- 1 x 400ml tin coconut milk
- 400ml vegetable stock
- 2 large handfuls of spinach
- Bunch of fresh coriander, roughly chopped w/ stalks
- Juice of 1 lime

Coconut Rice

- Head of 1 Cauliflower
- 2 garlic cloves

Coconut Chutney

- 50g unsweetened desiccated coconut
- 1 teaspoon black mustard seeds
- 10 curry leaves
- A little veg/coconut oil
- 20g piece of fresh ginger, grated
- 1 red chilli, finely chopped


1. Preheat your oven to 220°C/fan 200°C/gas 7. Pour 150ml of boiling water over the coconut and leave to soak. 
Put your sweet potatoes on a roasting tray and add a good pinch of salt and pepper, the cumin and fennel seeds and a drizzle of olive oil. Roast in the oven for 20–25 minutes, until soft in the middle and crispy brown on the outside. 
In a large pan, add the garlic, ginger, chilli and red onion in coconut oil until soft and sweet. Add all the spices to the pan and cook for a couple of minutes to toast and release the oils. Add the lentils, coconut milk and stock to the pan and bring to a simmer, then turn the heat down and simmer for around 25–30 minutes.
Grate the cauliflower and chop the garlic. Add to a frying pan with a good dollop of coconut oil. Add two tablespoons warm water and add a lid. Reduce the heat and then cook for 10 minutes until it’s steamed through. Add seasoning.
Drain the coconut and add to a bowl. Fry the mustard seeds and curry leaves in a tablespoon coconut oil until they begin to crackle, then pour the mixture over the coconut. Season with salt and pepper, then stir in the ginger and chilli and give it a good mix. 
Take the dahl off the heat and then stir in the spinach and allow it to wilt a little, stirring in half the chopped coriander and the lime juice too. 
Add to bowls and top with the crispy sweet potatoes, spoonfuls of the coconut chutney and the remaining coriander.