VEGAN Sweet Potato Dahl

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This topic contains 2 replies, has 3 voices, and was last updated by  Littlesister 6 months, 3 weeks ago.

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  • #9250

    Cinnamon Grammy
    Participant

    First:  I am not a Vegan. However, I am severely lactose intolerant. Second: I want to find recipes that I can make with food that I grow, i.e., no meat, and shelf stable products. Third:  With one family member allergic to beef, and another not eating pork, sometimes Vegan/Vegetarian is the way to go.  That said.  I found this delicious recipe and wanted to share it with you.  We had it yesterday and really enjoyed it.

    SOURCE:  https://www.bosh.tv/recipes/roast-sweet-potato-dahl

    INGREDIENTS
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    <h3 class=”h4″>For the roast veg</h3>

      <li class=”p”>5 tomatoes, sliced
      <li class=”p”>2 small sweet potatoes, chopped into chunks
      <li class=”p”>6 cloves garlic
      <li class=”p”>Pinch of pepper
      <li class=”p”>Pinch of chilli flakes
      <li class=”p”>Drizzle of olive oil

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    <h3 class=”h4″>For the dahl</h3>

      <li class=”p”>1 tbsp coconut oil
      <li class=”p”>1 diced white onion
      <li class=”p”>1 inch piece ginger (grated)
      <li class=”p”>2 cloves garlic (minced)
      <li class=”p”>1 chilli (finely chopped)
      <li class=”p”>1 carrot (grated)
      <li class=”p”>Small bunch fresh coriander stalks
      <li class=”p”>1 tsp fenugreek
      <li class=”p”>1 tbsp garam masala
      <li class=”p”>1 tsp ground coriander
      <li class=”p”>1/2 tbsp ground cumin
      <li class=”p”>1 tsp turmeric
      <li class=”p”>1 tsp brown sugar
      <li class=”p”>1 cup red lentils
      <li class=”p”>1.5 cups vegetable stock
      <li class=”p”>1.5 cups coconut milk
      <li class=”p”>1 tbsp tomato puree
      <li class=”p”>third cup fresh coriander leaves

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    <h3 class=”h4″>For the toppings</h3>

      <li class=”p”>Mango chutney
      <li class=”p”>Coconut yoghurt
      <li class=”p”>Papadums
      <li class=”p”>Aubergine pickle
      <li class=”p”>Fresh coriander

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    <h2 class=”h2″>METHOD</h2>

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      Preheat the oven to 200 degrees celsius.

      Add the tomatoes, sweet potato, garlic, chilli, pepper and olive oil to a baking tray. Pop in the oven for 30 minutes.

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      To a pan on a medium heat add the coconut oil. Add the diced white onion and cook until the onion is translucent.

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      Add the garlic, ginger, chilli, carrot and coriander stalks and mix well.

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      Add all the spices, including the brown sugar, to the pan. Mix in with the other ingredients and cook off for about 2 minutes.

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      Add the lentils and stir through. Then add the vegetable stock, coconut milk and stir through until everything is combined. Add the tomato puree and leave to simmer for 10 minutes.

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      Once the lentils have cooked and the mixture has thickened, add your roast tomatoes and sweet potato plus the coriander leaves. Stir everything together.

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      Serve in a bowl with some basmati rice, coconut yoghurt, mango chutney, aubergine pickle and crushed papadums.

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    <div class=”col a12-12″>I added some mango chutney, coconut, and served over rice.  We did not have eggplant pickles, or whatever papadums are.  I will definitely make this again.  The sweet potatoes get mushy in this recipe.  I did not grate carrots; Hubby is allergic to carrots, so I just chopped up parsnips which added more texture. I did not have Fenugreek, yet the dahl tasted great.  Do make sure you use the coconut oil and the can of coconut milk.</div>
    <div>Enjoy.</div>
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  • #9256

    Hieronyma Textor
    Participant

    Yummy looking recipe. I will try it!

    I feel for you – all those different allergies and dietary needs to take into account. I have to do the same thing. I know you have to exercise a lot of creativity!

  • #9258

    Littlesister
    Participant

    Cinnamon Grammy, that sounds good. Will have to give it a try. During the summer we cut back on meats and have all veggies for dinner. Green beans, sliced tomatoes & cucumbers, squash, either sweet or white potatoes, carrots etc. We will have meat twice a week during the summer.

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