We love fusion food and this simple and delicious pie is spicy, nutritious and seriously wholesome.
We use brown lentils, which we soak for at least 15 minutes before we cook them. This helps to reduce the cooking time. You can use any lentils you like, but always check the label because some varieties will need to be cooked for longer.
You can also boil the sweet potato. But try to remove as much moisture as possible before mashing them.
The vegan margarine gives the dhal and mash a more robust flavour but you can substitute for melted coconut oil.
300g / 10.5oz green or brown lentils, soaked + rinsed
1 x 400g / 14.1oz tin of chopped tomatoes
500ml / 17fl.oz vegetable stock
1.3kg / 2.9lb sweet potato, peeled and chopped
fresh coriander, to serve
Instructions
Add 2 tbsp of vegan margarine to a pot on a medium heat. Add the onion and fry for 8 minutes. Then add the garlic, ginger, chilli, ground cumin, garam masala, ground cinnamon and pinches of salt and pepper to the pot. Fry for 3 minutes.
Add the courgette and carrot to the pot and fry for 5 minutes, stirring occasionally. Add the lentils to the pot along with the tinned tomatoes, vegetable stock and top up with 1 cup of hot water. Stir, bring to a boil, then lower and simmer for 40 minutes until the lentils are soft.
Add the sweet potato to a steaming basket and steam for 20-30 minutes or until soft. Alternatively boil until soft. Then transfer the sweet potato to a mixing bowl, season with pinches of salt and pepper and add 2 tbsp of vegan margarine. Mash until completely smooth, then leave to one side until the dhal is ready.
Preheat the oven to 180°C / 356°F fan-assisted. Transfer the dhal to an oven dish approx. 32cm x 25cm (13” x 10”) in size. Level the top, then spoon over the mashed sweet potato and level it out. Then use a fork to score across the sweet potato. Bake for 20 minutes, then leave it to sit for 10 minutes before serving with a sprinkle of fresh coriander and your favourite veggies.
Hey. We’re currently working on a new website design and all recipes will include nutritional information, including existing recipes. Sorry for the delay but it’ll be available soon!
This is our favourite recipe by a mile – a big thank you! Everyone loves it and I have sent other people to the site for the recipe.
(We use ras el hanout instead of garam masala, two tins of green lentils, up the carrots a bit and we use a normal spud & sweet potato mixture for the topping. One of the times we had run out of chillies so used some piquant peppers I had frozen – still delicious!)
Hello,
I was wondering if you had any recommendations for changing the recipe from sweet potato to royal purple potatoes? Heavy metals commonly found in sweet potato baby food has scared me off from cooking with them. Any spices to alter or other recomendations?
Thanks!
4 tbsp vegan margarine
5 Comments
What are the nutrition facts?
Hey. We’re currently working on a new website design and all recipes will include nutritional information, including existing recipes. Sorry for the delay but it’ll be available soon!
This is our favourite recipe by a mile – a big thank you! Everyone loves it and I have sent other people to the site for the recipe.
(We use ras el hanout instead of garam masala, two tins of green lentils, up the carrots a bit and we use a normal spud & sweet potato mixture for the topping. One of the times we had run out of chillies so used some piquant peppers I had frozen – still delicious!)
🙂
Thank you so much! 🙂
Hello,
I was wondering if you had any recommendations for changing the recipe from sweet potato to royal purple potatoes? Heavy metals commonly found in sweet potato baby food has scared me off from cooking with them. Any spices to alter or other recomendations?
Thanks!