Print Recipe

Sweet Potato Dhal

Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: Indian
Keyword: Dhal, Gluten free, Main, Plant based, Sugar free, Sweet potato, Vegan
Servings: 6
Author: Jenny Mullarkey



  • 1 tsp coconut oil
  • 2 onions diced
  • 3 garlic cloves finely chopped
  • 250 g button mushrooms
  • 1 large sweet potato diced washed but skin left on
  • 1 tbsp fresh ginger peeled and grated
  • 1 ⁄2 red chilli or 1/2 tsp dried chilli flakes, or more to taste) seeds removed and finely chopped 1⁄2 tsp cumin seeds
  • 1 ⁄2 tsp coriander seeds
  • 1 ⁄2 tsp mustard seeds
  • 2 tsp ground turmeric
  • 1 tsp garam masala
  • 200 g dried red lentils dried uncooked lentils, rinsed and drained
  • 1 tin chopped tomatoes
  • 1 tin coconut milk
  • 500 ml vegetable stock
  • Salt and pepper
  • Juice of half a lemon
  • 2 handfuls fresh spinach washed
  • 340 g Basmati Rice Rinsed well


  • Heat coconut oil in large pot over medium heat
  • Boil enough water in medium pot for rice
  • Add onion & cook to large pot and cook until golden brown about 5 minutes
  • Add rice to boiled water and cook per instructions on packet
  • Add the garlic, ginger and red chilli and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the large pot, along with the turmeric and garam masala and cook for 1 minute
  • Add sweet potato and cook for 5 minutes
  • Rinse lentils well under cold water
  • Add the mushrooms, lentils, tomatoes, coconut milk and stock, then stir to combine
  • Season with pepper and cook on a low - medium heat for 20-30 minutes until reduced and thick 11. Stir in the lemon juice and spinach until it wilts
  • Serve with rice in bowl


Don't be put off by the ingredient list! Once all the spices are add, you can sit back & relax until it's ready!
If you have a coffee bean grinder this works brilliantly for grinding the spices!