Beetroot and Sweet Potato Dal
with Dukkah Garlic Flatbreads
We love good Beetroot and Sweet Potato Dal and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Coconut Milk
150
Red Split Lentils
1
Onion
1
Sweet Potato
2
Garlic Clove
2
Spring Onion
1
Lime
4
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
250
Cooked Beetroot
1
Dukkah Mix
1
Vegetable Stock Powder
1
Sri Lankan Curry Powder
Not included in your delivery
2
Olive Oil
400
Water
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Chop the beetroot into 2cm chunks (wash your hands to avoid staining) and set aside. Chop the sweet potato into 2cm chunks too. Pop the sweet potato on a baking tray and drizzle with oil. Season with salt and pepper and toss to coat in the oil.
Roast the sweet potato on the top shelf of your oven until soft and golden, 25-30 mins. Halfway through cooking, add the beetroot to the tray, drizzle with oil and season with salt and pepper. Toss to coat and to turn the sweet potato. Continue roasting for the remaining time, then remove from the oven and set aside.
Meanwhile, halve, peel and thinly slice the onion. Trim the spring onion and thinly slice. Zest and halve the lime. Peel and grate the garlic. Halve the flat breads and pop on a baking tray. Mix the olive oil (see ingredients for amount) with half the dukkah and half the garlic. Season with salt and pepper and drizzle over the flatbreads. Set aside.
Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the brown onion, stir together and cook until softened, 5-6 mins. Stir in the curry powder and remaining garlic and cook for 1 minute. Add the water (see ingredients for amount), vegetable stock powder, coconut milk and red lentils to the saucepan.
Stir everything together, bring to the boil, reduce the heat slightly and simmer gently until the lentils are soft, 20-25 mins. Stir every couple of minutes to check the lentils don't catch on the bottom of the pan. TIP: Add a splash of water if you feel it needs it. Meanwhile, when the sweet potato and beetroot are ready, remove from oven and place your flatbreads on the top shelf of your oven until golden and crispy 5-7 mins.
Once the dal is cooked, remove from the heat and add a squeeze of lime juice and a pinch of lime zest. Taste and add salt and pepper and more lime juice if you feel it needs it. Stir half the sweet potato and beetroot into the dal and spoon into bowls. Serve the remaining roasted sweet potato and beetroot on top with a sprinkling of lime zest, spring onion and remaining dukkah. Serve the flatbreads on the side and enjoy!
