Sweet Potato Dhal Pie

We love fusion food and this simple and delicious pie is spicy, nutritious and seriously wholesome.

Ingredients

-1 people+

Metric

Method

1. 1

   Put 2 tablespoons of vegan margarine into a pot on a medium heat. Add the onions and fry for 8 minutes. Then add the garlic, ginger, chillies, ground cumin, garam masala, ground cinnamon and pinches of salt and pepper. Fry for 2 minutes.

   
2. 2

   Add the courgette and carrots to the pot and fry for 5 minutes, stirring occasionally. Add the lentils along with the tinned tomatoes and vegetable stock, and top up with 250ml (8.5fl oz) of hot water. Stir, bring to the boil, then lower the heat and simmer for 40 minutes, until the lentils are soft.  

   
3. 3

   Put the sweet potatoes into a steaming basket and steam for 20–30 minutes or until soft. Alternatively boil until soft. Transfer them to a mixing bowl, season with pinches of salt and pepper and add 2 tablespoons of vegan margarine. Mash until completely smooth, then leave to one side until the dhal is ready.

   
4. 4

   Preheat the oven to 180°C fan / 400°F. 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 even it out. Use a fork to score across the top of the sweet potato. Bake for 20 minutes, then leave it to sit for 10 minutes before serving with a sprinkle of fresh coriander leaves and your favourite veggies.