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 into those little takeaway boxes and freeze so I can take out and have something super warming, filling and tasty when I really cant be arsed cooking 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 so a much better option that a greasy fry-up to regulate unsteady bloody sugar levels if you've had a few drinks the night before. Add a side of avocado for some omegas.

Makes 6 portions

two cups lentils (I used orange but you can use black or yellow or mix it up. I find brown or green don't work as well with this recipe)

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 - ground up 

1 tbl spoon turmeric

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

1 stick of cinamon or half tsp ground

1 pint of veggie stock

2 cans tinned chopped tomato

6 cloves or garlic (I tend to go heavy on the garlic but you can scale back to 4 if you're not a huge garlic fiend like me) 

coconut oil for frying

coconut yoghurt (or natural yoghurt) for the top

tiny knob of organic butter

eggs (1 per person)


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 golden add the tomatoes, coconut milk, stock and lentils and simmer - make sure you stir regularly as it has a tendency to stick at the bottom and when the lentils & sweet potato are cooked and start to bleed into each other, it's ready.

Remove the chillies and cut into slithers, discard the cinamon stick


To make the tarka - melt a small bit of organic butter in a pan, add the slithers of cooked chilli, thinly sliced garlic and cumin seeds and fry off for a minute and add on top of a plate full of dal.

Add yoghurt (coconut or greek 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!



emily barker