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Sweet Potato & Toor Dhaal Curry
Prep 20 mins
Cooking 40 mins
Serves 4
Vegetarian cooking is the mainstay of Indian cuisine, with dhaal baht (that’s lentils and rice) a particular staple. We’ve added orange sweet potatoes to that traditional marriage, to make a curry with an edge of sweetness that perfectly balances all that wonderful spice.
What you will need
- 3 Tbsp vegetable oil
- 1 tsp mustard seeds
- 1 tsp grated ginger
- 1 tsp minced garlic
- 3 Tbsp Natural Herbs and Spices Hot Curry
- ½ tsp Natural Herbs and Spices Cayenne Pepper
- 4 extra large ripe tomatoes, peeled and diced
- 1 cup yellow lentils
- ½ tsp salt
- 2 cups water
- 1kg orange sweet potatoes, peeled and cut unto blocks
- Basmati rice, to serve
- Fresh coriander leaves, to serve
Method
Add the vegetable oil to a large saucepan and heat up. Then add the mustard seeds and fry until they just start popping. Add the ginger, garlic, curry powder and cayenne and fry for half a minute. Add the tomatoes, lentils, salt and water. Turn heat down low, pop the lid on and allow lentils to simmer for 15 minutes.
Next up, add the sweet potatoes and cook for a further 20-25 minutes until soft. Serve on fluffy basmati rice and scatter generously with chopped coriander.
Recipe concept & photography by Lizet Hartley.
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za
