Vegan Sweet Potato Dal Recipe
Prep Time:
15 minutes
Cook Time:
50 minutes
Servings:
4 to 6 servings
Ingredients
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1-inch piece ginger, peeled and minced
  • 1 jalapeño—stemmed, seeded and minced
  • 1 cup green lentils
  • 2 medium (1½ pounds) sweet potatoes, diced
  • 2 teaspoons curry powder
  • 2 cups vegetable stock
  • One 13.5-ounce can unsweetened coconut milk
  • Kosher salt and freshly ground black pepper, to taste
  • Lime juice, to taste
  • ¼ cup chopped fresh cilantro, plus more, for garnish
Directions
  1. In a medium heavy-bottomed pot, heat the oil over medium heat. Add the garlic, ginger and jalapeño, and sweat until fragrant, 2 to 3 minutes. Add the lentils, sweet potatoes and curry powder, and cook until the curry powder is a toasted golden brown and well incorporated throughout the lentils and sweet potatoes, 2 to 3 minutes.
  2. Add the vegetable stock and coconut milk, season lightly with salt and pepper, and bring to a boil. Reduce the heat to low, cover the pot partially with a lid and simmer until the lentils are tender, 45 minutes. Season with salt, pepper and lime juice. Fold in the cilantro, transfer to a serving bowl and garnish with more cilantro on top, then serve.