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)

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 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

Serving:

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!

ENJOY x

 

emily barker