Indian Sweet Potato Dhal Pies Food

INDIAN SWEET POTATO & DHAL PIES

Steps:

• Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
• Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.
• When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
• Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like.

SWEET POTATO DHAL PIE

Steps:

• 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.

SPICED SWEET POTATO DAHL

Steps:

• Heat oil and butter in a large pot over medium heat. Add onion, dukkah, garam masala, and garlic; cook and stir until onion softens, about 5 minutes. Stir in sweet potatoes; cook until lightly browned, 3 to 5 minutes.
• Pour vegetable broth into the pot; stir in lentils and cilantro. Simmer, partially covered, until lentils are tender, 20 to 25 minutes. Add spinach; simmer until wilted, about 5 minutes more. Season dahl with black pepper.