SWEET POTATO DHAL PIE
PREP TIME: 15 MINS
SERVES: 6-8 PEOPLE
• 4 tbsp vegan margarine
• 2 onion
• 4 garlic cloves
• Thumb of fresh ginger (30g / 1oz)
• 2 red chillies
• 1 tbsp ground cumin
• 2 tsp garam masala
• 1/2 tsp ground cinnamon
• Salt and pepper
• 1 courgette
• 2 medium carrots
• 300g / 10.5oz green or brown lentils, soaked
• 1 x 400g / 14.1oz tin of tomatoes
• 500ml / 17oz vegetable stock
• 1.3kg / 2.9lb sweet potato
• Fresh coriander, to serve
Peel and dice the onion. Add 2 tbsp of vegan margarine to a pot over a medium heat. As soon as the margarine has melted, add the onion and fry for 8 minutes, stirring occasionally.
Meanwhile peel and dice the garlic and ginger. Dice the chilli, discarding the seeds. 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.
Roughly chop the courgette and carrots into small pieces, then add them to the pot and fry for 5 minutes, stirring occasionally.
Rinse the lentils, then add them to the pot along with the tinned tomatoes, vegetable stock and top up with 250ml (1 cup) of hot water. Stir, bring to a boil, then lower and simmer for 40 minutes until the lentils are soft.
Meanwhile peel and slice the sweet potato into 3cm (1inch) pieces. Add them to a steaming basket and steam for 20-30 minutes or until completely soft. Alternatively boil until completely 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.
When the dhal is ready, transfer it 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.
Transfer to the oven for 20 minutes, then leave it to sit for 10 minutes before serving with a sprinkle of fresh coriander and your favourite veggies.