Sweet potato and dhal pie – recipe

Sweet potato and dhal pie

Sweet potato and dhal pie

Every 9-5 worker will know how hard it is to find midweek meals that are cheap, have few ingredients, don’t take forever to cook and aren’t a stir fry or chilli.

I’ve had a diet of Domino’s pizza for the last week after getting into a CBA to cook rut, so I decided to do a full sensible eating shop inspired by healthy recipes. No chocolate, no pizza. Sounds dire doesn’t it? I’m a complete narcissist when it comes to anything healthy as I never believe it will taste remotely good.

I wanted to start my sensible eating binge with something filling, so it wasn’t too much of a shock to the system, and this recipe for sweet potato and dhal pie looked stodgy enough to fit the bill. But my worse half is a meat and no veg kinda guy, so I did get a wrinkled nose of disapproval when he found out it was vegetarian. Boy did it prove him (and me) wrong!

We took our first mouthfuls looked at each other in wide-eyed disbelief at how scrummy and moreish it was. Flavourful curried dhal (not spicy) and creamy mashed sweet potato, grilled and topped with a sprinkling of fragrant coriander – oh, and a side of tender-stem broccoli. Big points for a tasty easy tea!

Recipe – serves 2

  • 650g or 5-6 averaged sized sweet potatoes, peeled and chopped into small chunks
  • 1 onion, halved and thinly sliced
  • 2 carrots, scrubbed of their skins and cut into sticks
  • thumb-sized piece of fresh ginger, finely grated
  • 2 garlic cloves, peeled and finely grated
  • 2 tsp of vegetable oil
  • 1 tbsp of curry powder
  • 1 vegetable stock cube
  • 2 tbsp tomato puree
  • 85g or half a cup of red lentils
  • big handful of coriander, roughly chopped
  • big spoonful of 0% greek yoghurt
  • tender-stem broccoli to serve

How to cook

Boil the sweet potato in water for 15 mins, or until they have softened.

While you’re waiting, heat the oil in a saucepan (not a frying pan) and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and fry while stirring for another minute.

Next add the curry powder to the pan then add 750ml of boiling water, the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables have softened and the liquid has reduced (you can also put the broccoli on to boil for 10 minutes at this point). Then stir in the chopped coriander and season to taste – recommend adding plenty of seasoning.

When the sweet potatoes are cooked, drain and mash them with the yoghurt and season to taste.

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.

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