Korma Spiced Sweet Potato Dal
with Baby Spinach and Naan Bread
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
1 unit(s)
Sweet Potato
180 milliliter(s)
Coconut Milk
1 sachet(s)
Curry Powder Mix
50 grams
Korma Curry Paste
(Contains Mustard)
10 grams
Vegetable Stock Paste
(Contains Celery)
1 unit(s)
Lime
2 unit(s)
Plain Naans
(Contains Milk, Cereals containing gluten)
40 grams
Baby Spinach
1 carton(s)
Lentils
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Dal
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes into 1cm chunks (no need to peel).
Drain and rinse the lentils in a sieve.
In a large ovenproof pan, mix together the chopped sweet potato, lentils, coconut milk, curry powder, korma paste, vegetable stock paste, honey and water for the dal (see pantry for both amounts).
Season with salt and pepper.
Pop a lid on the pan (or cover with foil) and transfer to the middle shelf of your oven to cook until the sweet potato is softened and the dal has thickened slightly, 30-35 mins.
Meanwhile, cut the lime into wedges.
Just before the dal is ready, cut the naans in half widthways, then warm in your toaster until golden.
If you prefer to use the oven instead, put the naans onto a medium baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
When the dal is ready, remove from the oven.
Add the spinach to the dal a handful at a time until wilted and piping hot and stir in the butter (see pantry for amount) until melted, 1-2 mins.
Juice half of the lime wedges into the dal.
Taste and season with more salt, pepper or lime juice if needed.
Add a splash of water if it's a little too thick.
Share the dal between your bowls along with the naan for dipping.
Serve any remaining lime wedges alongside for squeezing over.
Enjoy!
