turmeric sweet potato dal (brunch style)

This is one of my favourite things to make in winter. The ingredients cost very little and you can make a huge batch. I usually portion off and freeze so I can take out in the morning and have something super warming, filling and tasty when I'm too tired to cook after a busy day and when it's freezing and all you want is something warm.

I absolutely love anything with eastern herbs and spices , especially for brunch. I used one of my takeaway box portions warmed it up and put a poached egg on it. Seriously good on a grey morning. The sweet potatoes and lentils provide high fibre and a hit of plant protein. Add a side of avocado for some healthy fats.

Makes 6 portions

two cups split lentils (I used orange but you can use black or yellow or mix it up). Soak overnight if possible

2 cans coconut milk

2 sweet potatoes chopped into small squares 1cm (I don't bother peeling as the skins add extra fibre (but mainly because its easy ha) - but you can peel if you prefer)

3 shallots 

big thumb of ginger

2 red chillies (added whole)

1sp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin seeds, 1 tsp mustard seeds - ground up 

1 tbl spoon turmeric

stalks of a bunch of coriander (1 tbl spoon worth)

half tsp ground cinnamon

1 pint of veggie stock

2 cans tinned chopped tomato

4 cloves or garlic

coconut oil for frying

coconut yoghurt (or natural yoghurt) for the top

eggs (1 per person)

Method:

Fry the shallots, garlic, ginger in the coconut oil until soft add the spices, chillies coriander stalks and sweet potato cubes and fry for a further 5 mins be careful not to burn and add a little water if it starts to stick.

Once soft add the tomatoes, coconut milk, stock and lentils and simmer - make sure you stir regularly and add a little water as you go if it starts to stick at the bottom. When the lentils & sweet potato are cooked and start to bleed into each other, it's ready.

Remove the chillies and cut into slithers.

Serving:

Add yoghurt (coconut, kefir or live natural yoghurt with a good squeeze of lime) in blobs on top and sprinkle with coriander 

Poach eggs and add on top with a side of avocado if you're having for brunch!

ENJOY x

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emily barker