Nov. 10, 2011
Vegan Sweet Potato Dal Recipe
In a little more than 3 wks my second cookbook, Everyday Happy Herbivore, will be hitting shelves and mailboxes everywhere!
To get you excited for EHH's arrival, I'm going to share a few recipes with you! First up? Sweet Potato Dal.
I reallylovethis recipe -- and it's absolutely perfect this time of year when it's chilly outside and we're all craving the bold taste of sweet potatoes and pumpkins.
1 small sweet potato, skinned
1 small onion, finely chopped
3 garlic cloves, minced
red pepper flakes
1/4 tsp turmeric
1/4 tsp garam masala, plus extra
1 cup vegetable broth, plus extra
1/2 cup red lentils
4 cups spinach, or more
salt, to taste
Directions: Dice sweet potato into small ½-inch cubes, and set aside. Line a medium pot with a thin layer of water and saute onions and garlic for a minute. Add a pinch or two red pepper flakes and continue to cook until all the water has cooked off. Add turmeric, ¼ tsp garam masala and stir to coat. Add 1 cup broth, uncooked lentils, and bring to a boil. Once boiling reduce to low, cover, and simmer for a few minutes, about 5. Add sweet potatoes, bring to a boil again and reduce to low and simmer, until lentils are fully cooked (they expand and the sauce thickens), about 5 minutes more. Check periodically to see if you need additional broth (I tend to add an extra ½ cup but it can vary). Once lentils are cooked and sweet potatoes are fork tender, taste, adding more garam masala as desired (I like to add another ¼ tsp but some blends are stronger than others). Add spinach, continuing to stir until spinach cooks down and softens. Add salt to taste and serve.
Per Serving (Serves 2): 232 Calories, 0.9g Fat, 42.2g Carbohydrates, 17.7g Fiber, 4.7g Sugar, 15.4g Protein
p.s. help support Happy Herbivore! Donate and download this week's meal plan (with shopping list and new recipes!)