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.
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.
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.