Easy Weeknight Sweet Potato & Spinach Dhal (Vegan/GF/Sugar Free)

Easy Weeknight Sweet Potato & Spinach Dhal (Vegan/GF/Sugar Free)

This year I’ve been all about quick and easy recipes and this Easy Weeknight Sweet Potato & Spinach Dhal is exactly that. It’s so simple, packed full of flavour, super nourishing and is one of my go-to weekday recipes.

We spent the first 5 months of this year renovating our house so quick and easy recipes (ideally made in one pot/pan) became essential. We crazily tried to live through the renovation for the first few months but eventually had to move out when we went into lockdown and a bunch of tradesmen showed up to install windows. While it was a great excuse to have takeout A LOT, it also meant creating and photographing new recipes was near impossible.

As well as our house project I’ve also been working on a secret project for some time now and we’re almost ready to reveal all the details!  In the meantime, if you want a sneak peek head to www.haloandswoon.com or @haloandswoon.

With a lot less time on my hands this dhal (also spelt dal, daal and dahl) recipe has become a firm staple. The recipe calls for red split lentils because split lentils have had their skins removed which causes them to naturally split in two, and as a result cook very quickly. Lentils are a great source of fibre, plant based protein, B vitamins, iron, magnesium, potassium and zinc.

You can easily adapt this recipe to ingredients you have on hand. Sweet potato can be swapped for regular potato or pumpkin, and spinach can be substituted for any dark leafy greens such a silverbeet, chard, kale or collard greens.

Hope you enjoy this recipe and stay tuned for our big announcement soon!

 

 

Weeknight Sweet Potato & Spinach Dhal

Sweet Potato & Spinach Dhal

Serves: 4
Prep time: 20 minutes  Cook time: 30 minutes

1 brown onion
2 cloves garlic
1 large sweet potato
3 large handfuls spinach
1 handful mushrooms
1 cup red split lentils
2 Tbsp curry powder
1 to 2 cups water
1 can coconut milk
salt + pepper

Garnish (optional)
microgreens (I like coriander sprouts)
yoghurt (I like unsweetened coconut yoghurt)

 

Peel and cut onion into small pieces, peel and crush garlic. Heat 1 Tbsp avocado or coconut oil in a large pan or pot, add onion and garlic and cook over medium heat until they begin to soften

While the onion is cooking, peel and cut sweet potato into cubes. Wash and slice mushrooms. Wash lentils and drain. Wash spinach.

Add the sweet potato to the pan and continue to cook another 5 minutes. If the onions are starting to stick, add a little water to release the caramelised  juices from the bottom of the pan.

Add the curry powder, coconut milk, mushrooms, lentils and 1 cup of water. Season with salt and pepper and bring to a simmer. Cook for around 20 minutes or until the lentils are well cooked and soft, adding extra water if needed.

Just before serving stir in the spinach. Serve dhal warm with a dollop of yoghurt and sprinkle of microgreens on top.

This dhal is delicious on it’s own, but is equally good with a side of rice or dosa. Keep dhal up to 5 days in a sealed container in the fridge, gently reheat in a pan before serving.

 

Weeknight Sweet Potato & Spinach Dhal
Anti-Inflammatory Cauliflower, Coconut & Turmeric Dhal – Vegan/Gluten/Sugar Free

Anti-Inflammatory Cauliflower, Coconut & Turmeric Dhal – Vegan/Gluten/Sugar Free

Cauliflower, Coconut & Turmeric Dhal

 

The Easiest Red Lentil Dhal Recipe

I created this Cauliflower, Coconut & Turmeric Dhal one evening when I wanted something easy, warming and nourishing for dinner.

For some reason I always thought lentils were a hassle to cook. Perhaps it was because you have to cook them first before adding them to a recipe (unless you use canned of course), and seeing as I’m all about quick and easy recipes I never used them much.

But since discovering that red split lentils (also known as red split peas) can be thrown straight into a recipe while it’s cooking, they’ve become one of my go to plant based proteins!

Red split lentils are part of the legume family, so as well as being an excellent source of protein, they also a great source of several important minerals, B vitamins and fibre. They have a mild nutty flavour and cook very quicky, so are great for making dhals, curries and even plant based patties.

 

My Favourite Red Lentil Recipes

I’ve posted a couple of red lentil recipes such as these Sesame & Red Lentil Patties, which are still one of my go-to plant based patty recipes. They’re packed full of veggies and can be eaten for breakfast, lunch or dinner, or even as a quick protein filled snack.

Another favourite red lentil recipe is this Pumpkin & Red Lentil Coconut Curry. This is a very versatile curry recipe that can be adapted to whatever fresh vegetables you have in your fridge or pantry. It’s very quick and easy to make and keeps well in the fridge, making great leftover or rollover meals.

 

Cauliflower, Coconut & Turmeric Dhal

 

Fragrant Anti-Inflammatory Herbs & Spices

Which brings me to this recipe for Cauliflower, Coconut and Turmeric Dhal. This beautifully fragrant recipe is ready in under 45 minutes, and is full of amazing herbs and spices such as turmeric, ginger, cinnamon, coriander, cumin, mustard seeds and chilli. These flavourings give this dhal it’s authentic flavour, not to mention a heap of anti-inflammatory, calming and restorative properties.

 

Adaptable To Any Vegetables In Season Or Your Pantry

If you’re a fan of spicy food then feel free to up the spice factor by adding extra fresh chillies. Or vice versa, if you’re not a spice fan then feel free to leave them out. This is another very adaptable recipe where you can add or subtract vegetables according to what’s in season or in your pantry/fridge.

This dhal recipe is also completely plant based/vegan, gluten/grain, dairy and sugar free, and also just happens to be another 10 Day Sugar Cleanse approved recipe.

 

Cauliflower, Coconut & Turmeric Dhal

 

I hope you love this nourishing cauliflower dhal recipe as much as I do, and if you make it be sure to leave me a comment down below and tell me what you think.

Enjoy!

 

Cauliflower, Coconut & Turmeric Dhal

Serves: 4
Prep time: 15 minutes Cook time: 30 minutes
1/2 cup red lentils (I like Ceres Organics)
2 Tbsp coconut, avocado or macadamia oil
1 brown onion
2 cloves garlic
1/4 pumpkin or squash
2 carrots
1/4 cauliflower head
1/4 head broccoli
1 zucchini
400 ml coconut milk (I like Chantal Organics)
1 lemon, juiced
5 cm piece fresh ginger (or 1 tsp powder)
5 cm piece fresh turmeric (or 1 tsp powder)
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp cinnamon
1 tsp black mustard seeds
1 tsp savoury yeast flakes
1 fresh chilli or 1/2 tsp chilli powder
pink Himalayan salt & black pepper

To Garnish:
1 large handful fresh coriander
hemp, mustard or basil seeds

 

Wash the lentils under filtered water to remove any unwanted debris and set aside.

Prep the vegetables by peeling and slicing the onion into small pieces. Peel and crush the garlic. Cut the skin off the pumpkin, remove the seeds and cut into bite size pieces. Peel the carrots, remove the ends and cut into bite size pieces. Wash the cauliflower and broccoli and chop into small florets. Wash the zucchini, remove the ends and chop into bite size pieces. Juice the lemon, grate the ginger and turmeric and chop the chilli into thin slices (if not using powdered).

Heat the oil in a large fry pan or pot and when hot add the onions. Stir fry for a few minutes until they start to soften, then add the garlic, followed by the carrot and pumpkin. Cook a couple minutes then add the cauliflower, broccoli and zucchini. Add 1/4 cup of water to create some steam and continue to cook for a few more minutes.

Next add the coconut milk and red lentils, then the spices including the yeast and mustard seeds, and season with salt and pepper. Finally add the lemon juice. Allow the coconut milk to come to a simmer, stirring occasionally, ensuring the lentils remain submerged. If the liquid barely covers the vegetables or looks too low, add another cup of filtered water. Cook for around 20 minutes or until the firmest vegetables can be easily cut with a butter knife and the lentils are soft.

Serve the dhal in large bowls sprinkled with fresh coriander and hemps seeds if you wish.

Store any leftover dhal in a sealed container in the fridge for up to 3 days or freeze up to 1 month.