Indian Sweet Potato Dhal Pies Recipes

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SPICED SWEET POTATO DAHL



Spiced Sweet Potato Dahl image

A delicious thick Indian lentil soup, with delicate spices, sweet potato, and baby spinach. Delicious scooped up with naan breads!

Provided by Melanie Booth

Categories     World Cuisine Recipes     Asian     Indian

Time 48m

Yield 6

Number Of Ingredients 12

2 tablespoons olive oil
1 teaspoon butter, or to taste
1 red onion, chopped
2 tablespoons dukka
1 tablespoon garam masala
1 clove garlic, crushed
2 large sweet potatoes, peeled and cut into chunks
5 ¾ cups vegetable broth
1 ½ cups red lentils
1 small bunch fresh cilantro, chopped
3 ½ ounces baby spinach leaves
ground black pepper to taste

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.

Nutrition Facts : Calories 386.4 calories, Carbohydrate 66.2 g, Cholesterol 1.8 mg, Fat 8.4 g, Fiber 13.8 g, Protein 17 g, SaturatedFat 1.3 g, Sodium 567.5 mg, Sugar 11.1 g

INDIAN SWEET POTATO & DHAL PIES



Indian sweet potato & dhal pies image

Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 13

650g sweet potatoes , peeled and cut into small chunks
1 onion , halved and thinly sliced
2 carrots , scrubbed, halved and sliced lengthways
15g ginger , finely grated
2 garlic cloves , finely grated
2 tsp oil
1 tbsp curry powder
1 vegetable stock cube
2 tbsp tomato purée
85g red lentils
good handful coriander , chopped, plus sprigs to serve
generous spoonful 0% fat Greek-style yogurt
broccoli , to serve (optional)

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.

Nutrition Facts : Calories 565 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 104 grams carbohydrates, Sugar 41 grams sugar, Fiber 20 grams fiber, Protein 19 grams protein, Sodium 2.1 milligram of sodium

SWEET POTATO DHAL PIE



Sweet Potato Dhal Pie image

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

Provided by Ben, So Vegan

Categories     Dinners

Yield 6 people

Number Of Ingredients 16

4 tbsp vegan margarine
2 onion, peeled + diced
4 garlic clove, peeled + diced
1 thumb of fresh ginger, peeled + diced
2 red chilli, diced + seeds removed
1 tbsp ground cumin
2 tsp garam masala
1/2 tsp ground cinnamon
salt + pepper
1 courgette, roughly chopped
2 medium carrot, roughy chopped
300g / 10.5oz green or brown lentils, soaked + rinsed
1 x 400g / 14.1oz tin of chopped tomatoes
500ml / 17fl.oz vegetable stock
1.3kg / 2.9lb sweet potato, peeled and chopped
fresh coriander, to serve

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.

Nutrition Facts : Calories 200, Fat 20 grams

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