Looking for a flavourful, vegan dinner recipe to try tonight?
Look no further! This simple yet delicious vegan sweet potato and spinach daal is full of Indian-inspired flavours and comes together with minimal effort. Not only is this recipe quick and easy to make, but it's also packed with nutritious ingredients like red split lentils for plant-based protein and heart-healthy sweet potatoes. Whether you're health conscious or just looking for an incredibly tasty meal that will impress your guests, this delectable dish won't disappoint!
Jen from the Vegetology team regularly makes this dish for her family so with it being Veganuary, she decided to treat the team and cooked it for a team lunch. The recipe is by Cookery Writer, Sophie Goodwin. Judging by the empty dishes and helpings of more, the team highly recommend it!
You will need:
| Ingredient | Amount |
|---|---|
| Sesame oil | 1 tbsp |
| Red onion, finely chopped | 1 onion |
| Garlic clove, crushed | 1 clove |
| Ginger, peeled and finely chopped | Thumb-sized piece |
| Red chilli, finely chopped | 1 chilli |
| Ground turmeric | 1½ tsp |
| Ground cumin | 1½ tsp |
| Sweet potatoes, cut into even chunks | 2 (about 400g/14oz) |
| Red split lentils | 250g |
| Vegetable stock | 600ml |
| Spinach | 80g |
| Spring onions, sliced on the diagonal | 3-4 (for serving) |
| Coriander leaves | For serving |
Method:
Heat 1 tbsp sesame oil in a wide-based pan with a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add 1 crushed garlic clove, a finely chopped thumb-sized piece of ginger and 1 finely chopped red chilli, cook for 1 min, then add 1½ tsp ground turmeric and 1½ tsp ground cumin and cook for 1 min more.
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in 250g red split lentils, 600ml vegetable stock and some seasoning.
Bring the liquid to the boil, then reduce the heat, cover and cook for 20 mins until the lentils are tender and the potato is just holding its shape. (You might need to add more water if you find your potatoes need cooking for longer).
Taste and adjust the seasoning, then gently stir in the 80g spinach. Once wilted, top with the sliced spring onions and coriander leaves to serve.
This recipe is great served with warm naan bread.
If you are doing Veganuary this year and want to entertain, this would be the perfect dish to serve to friends. It’s quick and easy to make and is delicious too!
For more vegan recipes, check out the Vegetology YouTube channel.
