Dal, Spinach and Sweet Potato Curry Recipe - Serves 4

Dal, Spinach and Sweet Potato Curry Recipe

432 calories each serving (630 calories if eating with rice)


2 tablespoons (30ml) vegetable cooking oil
1 medium onion, peeled and finely chopped
1 fresh green chilli, finely chopped
2.5cm (1 inch) cube fresh ginger root, peeled and grated
3 cloves of garlic, peeled and crushed
1 teaspoon (5ml) ground cumin
1/2 teaspoon (2.5ml) ground turmeric
1 tablespoon (15ml) curry paste
1 teaspoon (5ml) salt
1 large sweet potato, peeled and cut into 1cm (1/2 inch) cubes
115g (4 oz) red lentils (massor dal), rinsed under a cold tap until the water runs clear
1 tin/can (400ml or 14 fl oz) coconut milk
1/2 cup (125ml or 4 fl oz) cold water
225g (8 oz) spinach leaves, washed and coarsely chopped


Heat the cooking oil in a large heavy-bottomed frying pan or saucepan (you need one with a lid) over a medium to high heat
Add the onion and saute until the onion is soft and golden (4-9 minutes), turning often
Add the green chilli, fresh ginger, garlic, cumin, turmeric, curry paste and salt, mix well and stir-fry for 2 minutes
Add the sweet potato cubes, lentils, coconut milk and water, mix well, bring to a good simmer, adjust the heat to maintain a simmer, cover and simmer for 25 minutes, stirring every few minutes
Make sure that the potato is cooked (cook for longer if needed)
Remove the lid, add the spinach leaves, mix well and cook for 2 minutes, stirring a couple of times
Serve hot

Recipe submitted by K Jennings on 12 December 2017

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