Sweet Potato and Chickpea Red Lentil Dal
Servings 4
Ingredients
- 2 tablespoons oil
- ½ medium onion finely chopped
- 10 ounces peeled and finely diced sweet potato ( 1 medium sweet potato)
- 4 garlic cloves minced
- 1 tablespoon minced ginger
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon curry powder
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 1 cup red lentils
- 1 cup canned diced tomatoes
- 1 can chickpeas drained and rinsed
- 2 ½ cups vegetable broth
- ½ cup coconut milk
- 2 tablespoons plain Greek yogurt
- 2 tablespoons cilantro
- 1 red chili sliced (optional)
- Naan for serving (optional)
Instructions
- Heat oil in a large sautepan over medium heat. Add onion and sweet potatoes and cook until softened, about 5 minutes. Add garlic and ginger and saute for 1 minute or until aromatic.
- Add coriander, cumin, curry powder, paprika, turmeric, and lentils, tossing to coat. Continue to cook for 1 minute or until lentils are toasted.
- Add canned diced tomatoes, chickpeas, and vegetable broth. Bring to a boil, reduce heat to low and continue to cook uncovered until lentils and sweet potatoes are soft, about 25 minutes.
- Add coconut milk and simmer for another 5 minutes. Season with salt and pepper. Transfer dal to a serving platter and swirl in yogurt. Garnish with cilantro and red chili if using. Serve with naan if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.