Dhal-Stuffed Purple Sweet Potatoes

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
Dhal-Stuffed Purple Sweet Potatoes
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

Main
  • 250g red split lentils, rinsed well
  • 4 purple or orange sweet potatoes
  • Coconut or rapeseed oil, for frying
  • 1 red onion, finely diced
  • 1 large thumb of ginger, peeled and finely grated
  • 1 large clove of garlic, crushed
  • ½ teaspoon chilli paste
  • 2 teaspoon turmeric
  • 1 heaped teaspoon curry powder
  • 1 teaspoon cumin
  • 700ml vegetable stock
  • Salt and freshly ground pepper
  • 1 lime
  • 2 large handfuls of spinach
To Serve
  • Handful of roughly chopped fresh coriander
  • Chilli flakes

  • Method

  • 1
    Preheat the oven to 180˚C/ Fan 160˚C/ Gas Mark 4.
  • 2
    Cover the lentils with cold water and soak for 5 minutes.
  • 3
    Wash and prick the sweet potatoes with a fork. Place the potatoes in the Stoneware 26cm Heritage Rectangular Dish and bake in the oven for 50 - 60 minutes, depending on the size of your potatoes.
  • 4
    In the meantime, make the dhal. Heat the oil in a large pan over a medium heat and fry the onion for 4 - 5 minutes until it starts to soften. Add the ginger and garlic and fry for 1 minute.
  • 5
    Stir in the chilli paste, turmeric, curry powder and cumin and fry gently for a further 1 - 2 minutes stirring to ensure the spices do not burn.
  • 6
    Drain the lentils and add to the pan, stirring well and coating in all the spices. Turn up the heat and add the stock - bring the pan to the boil. Once boiling, reduce the heat, place on lid and allow to gently simmer for 20 - 25 minutes until the lentils are soft and creamy. If the lentils have reduced but are still a little hard to taste, add a little more water and cook for a further 5 minutes.
  • 7
    When the potatoes are cooked, remove from the oven, slice down the middle and spoon over the dhal. Finish with a sprinkling of coriander and chilli flakes - serve straight to the table.
  • 8
    Cook's Notes
  • 9
    This recipe is a great way to use up any leftover sweet potatoes cooked for our purple sweet potato Tear ’n’ Share bread. For an extra special finish, sprinkle a little crumbled feta over the dhal-stuffed potatoes and pop back in the oven for 5 minutes.