Sweet potato daal
This is one of my favourite recipes to batch cook and freeze - it's spiced but creamy and perfect for postpartum as its full of protein, fibre and iron.
Equipment
- 1 Deep sided pan or pot
Ingredients
- 1 medium onion diced finely
- 2 garlic cloves minced
- 1 medium sweet potato diced
- 2 cups of split red lentils soaked, or rinsed well
- Handful of spinach leaves chopped finely
- 400 ml can of diced tomatoes
- 400 ml can of coconut milk
- 3 cups bone broth or stock chicken or vegetable
- 2 heaped teaspoons curry powder
- 1 heaped teaspoon garam masala
- 1 tsp orange marmalade or fig jam
- Salt and pepper
- 1 tablespoon of ghee or butter
Instructions
- Dice up the onions, sweet potato and chop your spinach leaves roughly whilst you preheat your pan/pot on a head heat.
- Lightly caramelise your onion and minced garlic till fragrant (not too brown), remove and put aside.
- Add your diced sweet potato to your pan/pot and add a dash of water to help steam them slightly. Cook till they are softened slightly and caramelised.
- Add the spices and split red lentils, stirring to combine till lightly toasted and fragrant.
- Add your garlic and onion back in along with the chopped tomatoes, stock and coconut milk. Season generously with salt and pepper.
- Bring up to a medium simmer for around 20 minutes, stirring occasionally so it doesn’t stick to the bottom (but likely will in a non-stick pot/pan).
- Add in your marmalade and spinach leaves and cook for 5-10 more minutes. The daal should be thickening up nicely, similar to porridge.
- Serve with brown rice and some yoghurt on the top. Optionally add some papadums or naan to scoop it all up.
Notes
If you pre-soak your lentils it will aid with digestion. If you run out of time, simply rinse them thoroughly in cold water - even soak whilst you prepare everything else.
You can swap spinach leaves out for baby spinach if you have it on hand.
This size meal will feed 6-8 people, perfect recipe for preparing for your or a loved ones postpartum.
It is a vegetarian dish by default, to make it vegan simply sub ghee for coconut oil and be sure to use vegetable stock instead of chicken.