This delicious sweet potato dhal is a quick, convenient and healthy vegetarian dinner idea that comes together in just over 30 minutes. It’s made using a handful of ingredients and requires minimal preparation.
*This post was created in collaboration with HelloFresh.
This simple sweet potato dhal comes with soft and deliciously savoury fried halloumi cheese coated in sweet mango chutney. This topping really lifts this simple dish adding not only a more interesting flavour dimension but also texture.
See other similar recipes by HelloFresh for more easy, delicious recipe ideas perfect for midweek cooking.
Sweet potato dhal ingredients
This is a super simple recipe involving very few ingredients. In addition to the sweet potato and red split lentils you’ll need one onion, a couple of garlic cloves and readymade korma spice paste (see Top tip below). Cook these ingredients in vegetable stock for 15-20 minutes until the sauce thickens.
The topping mixture consists of cubed halloumi cheese fried in a little oil and coated in mango chutney. Use finely chopped spring onions for garnish and serve alongside warm naan bread.
Top tip
If you prefer to use individual spices omit the korma paste and use ⅔ teaspoon of turmeric and cumin powders each, ½ teaspoon of ground coriander and paprika each, 1.5 tablespoon of tomato puree and 1 tablespoon of finely chopped fresh ginger. To add more creaminess and flavour to the dal use 400 ml vegetable stock and 100 ml coconut milk. Add a touch of chilli pepper for a bit of heat if preferred.
How to prepare the sweet potato
The sweet potato is roasted separately then added into the dal. This allows it retains its intensely sweet, delicious flavour.
You can but don’t need to peel the sweet potato. Cut it into about 2 cm cubes, place in a bowl, season and drizzle over 1 tablespoon of oil. Give a good stir until thoroughly coated in the oil then transfer the pieces to a baking tray lined with parchment paper spreading evenly.
Bake in the centre of a preheated oven at 400 F/ 200 C/ gas mark 6 for about 25 minutes until golden turning halfway through cooking. Remove from the oven and add into the dhal (once cooked).
Step-by-step recipe instructions
1.Roast the sweet potato as above.
2. While the sweet potato is in the oven make the dhal. In a medium size saucepan heat up 1 tablespoon of oil, add the onion and fry gently for about 4 minutes until softened stirring often. Add the korma paste and garlic, stir and fry for a minute. (If you prefer to use individual spices instead of the readymade spice paste see Ingredients above or Notes below for recommended amounts).
3. Add the stock and lentils, stir, cover and bring to the boil.
4. Lower the heat and simmer for about 15-20 minutes until the mixture thickens and the lentils are fully cooked stirring frequently.
5. Remove from the heat, adjust the seasoning if needed and stir in the roasted sweet potato cubes.
6. Once the dhal is cooked fry the halloumi in a non-stick pan in 1 tablespoon of oil until lightly browned turning often (this should take about 4 minutes). Remove from the heat and coat in the mango chutney. Meanwhile lightly toast the naan (in a toaster, oven or dry toast in a pan) or microwave until warm.
7. Top the dal with the warm halloumi, scatter over the spring onions and serve with warm naan bread.
Serving suggestions
Serve with a scatter of finely chopped spring onions, fresh coriander/cilantro or thai basil. This dal is delicious with warm, lightly toasted naan bread, rice or boiled potatoes.
Top tips
- You can but don’t need to peel the sweet potato.
- Use a large baking tray to make sure the sweet potato cubes are not too close together (or they won’t brown evenly).
- If using individual spices rather than readymade spice paste tweak the amounts to suit your preference.
- I recommend using a non-stick pan for frying the halloumi. Fry in batches if you have to (avoid overcrowding the pan).
- Fry the halloumi once the dhal is cooked so that you can serve it hot straight from the pan.
- If your dal becomes too thick just add a splash of water or stock to loosen the mixture.
- I recommend seasoning the dal after it’s cooked (the stock contains salt). Remember also that halloumi is very salty so you may only need to add pepper to taste.
- Best served immediately. Refrigerate leftovers (without the halloumi), once cooled, for up to 3 days.
- Freeze the dahl (without the halloumi) for up to 3 months.
Make it vegan
This sweet potato dhal recipe is easy to veganise. Simply omit the halloumi or use tofu instead (gently squeeze excess moisture from the tofu and wipe in paper towel before frying).
You might also like
- Easy Vegetable Curry with Paneer
- Vegan Tofu Curry with Peas
- Curried Black (Beluga) Lentils with Vegetables
Keep in touch!
If you make this sweet potato dahl I'd love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!
Sweet Potato Dhal with Halloumi
Equipment
- Large baking tray
- Non-stick pan
- Medium size saucepan with lid
Ingredients
- 500 g sweet potato cubed, peeled or unpeeled
- 150 g red split lentils rinsed
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped or grated
- 120 g korma paste readymade, see *Notes for individual spices if preferred
- 500 ml vegetable stock hot, adjust the amount to your preference
- 220 g halloumi cheese cubed
- 50 g mango chutney
- 3 tbsp olive oil
- 2 spring onions/scallions finely chopped
- Fine sea salt and pepper to taste
- Naan bread for 4
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a large baking tray with parchment paper and set aside.Cut the sweet potato into approx. 2 cm cubes, place in a bowl, season and drizzle over 1 tablespoon of oil. Give a good stir until thoroughly coated in the oil then transfer to the baking tray spreading evenly.Bake in the centre of the oven for about 25 minutes until golden turning halfway through cooking. Remove from the oven and stir into the dhal (once cooked).
- While the sweet potato is in the oven make the dhal. In a medium size saucepan heat up 1 tablespoon of oil, add the onion and fry gently for about 4 minutes until softened stirring often. Add the korma paste and garlic, stir and fry for a minute. (If you prefer to use individual spices instead of the readymade spice paste see Notes below for recommended amounts).
- Add the stock and lentils, stir, cover and bring to the boil. Lower the heat and simmer for about 15-20 minutes until the mixture thickens and the lentils are fully cooked stirring frequently.
- Remove from the heat, adjust the seasoning if needed and stir in the roasted sweet potato cubes.
- Once the dhal is cooked fry the halloumi in a non-stick pan in 1 tablespoon of oil until lightly browned turning often (this should take about 4 minutes). Remove from the heat and coat in the mango chutney. Meanwhile lightly toast the naan (in a toaster, oven or dry toast in a pan) or microwave until warm.
- Top the dal with the warm halloumi, scatter over the spring onions and serve with warm naan bread.
Notes
- You can but don’t need to peel the sweet potato.
- Use a large baking tray to make sure the sweet potato cubes are not too close together (or they won’t brown evenly).
- *If you prefer to use individual spices omit the korma paste and use ⅔ teaspoon of turmeric and cumin powders each, ½ teaspoon of ground coriander and paprika each, 1.5 tablespoons of tomato puree and 1 tablespoon of finely chopped fresh ginger. To add more creaminess and flavour to the dal use 400 ml vegetable stock and 100 ml coconut milk. Add a touch of chilli pepper for a bit of heat if preferred.
- If using individual spices rather than readymade spice paste tweak the amounts to suit your preference.
- I recommend using a non-stick pan for frying the halloumi. Fry in batches if you have to (avoid overcrowding the pan).
- Fry the halloumi once the dhal is cooked so that you can serve it hot straight from the pan.
- If your dal becomes too thick just add a splash of water or stock to loosen the mixture.
- I recommend seasoning the dal after it’s cooked (the stock contains salt). Remember also that halloumi is very salty so you may only need to add pepper to taste.
- Best served immediately. Refrigerate leftovers (without the halloumi), once cooled, for up to 3 days.
- Freeze the dahl (without the halloumi) for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Leave a Reply