Indian-Style Sweet Potato Dal
with steamed rice
We love the richness of a classic makhani sauce – most commonly used in butter chicken. Here it serves as the perfect base for a vegetarian-friendly lentil dinner! With the addition of roasted sweet potatoes, you'll be amazed at how filling this meal will be.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Red Lentils
¾ cup
Basmati Rice
113 g
Red Onion
1 tbsp
Indian Spice Blend
200 mL
Crushed Tomatoes
56 mL
Cream
(Contains: Milk)
2 tbsp
Curry Paste
56 g
Baby Spinach
7 g
Cilantro
160 g
Sweet Bell Pepper
1 tsp
Garlic Salt
340 g
Sweet Potato
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
1 tbsp
Oil*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 450°F. Wash and dry all produce. Start the recipe when the oven is ready. To a medium pot, add rice and 1 1/4 cups (2 1/2 cups) water. Season with salt. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Set aside for 5 min, off heat and still covered. Fluff rice with a fork.
Meanwhile, cut sweet potatoes into 1/2-inch pieces. To a parchment-lined baking sheet, add sweet potatoes and 1 tbsp (2 tbsp) oil. Season with 1/4 tsp (1/2 tsp) garlic salt and pepper, then toss to coat. Roast on the lower rack of the oven for 18-20 min, stirring halfway through, until tender.
Meanwhile, peel, then cut onion into 1/2-inch pieces. Cut pepper into 1/2-inch pieces. Roughly chop cilantro. Using a strainer, rinse lentils until water runs clear.
In a large pot, heat 2 tbsp (4 tbsp) butter over medium heat. When butter is melted, add onions and peppers. Cook for 3-4 min, stirring occasionally, until veggies soften slightly.
To the pot with veggies, add Indian Spice Blend, mild curry paste and remaining garlic salt. Cook for 1 min, stirring often, until fragrant. Add lentils, crushed tomatoes and 1 cup (2 cups) water. Stir to combine. Cover and bring to boil over high. Once boiling, stir, then reduce heat to low. Cover and cook for 16-20 min, stirring occasionally, until lentils are tender.
Add cream, sweet potatoes and spinach to dal. Stir until spinach wilts. Divide rice between bowls. Spoon dal over rice. Sprinkle cilantro over top. Enjoy!
