Spiced Vegetable Dahl
Other vegetables could be substituted in this recipe or added depending on your taste. This dish can be served with some brown rice and a tomato and onion salad.
Ingredients
1 tbsp sunflower oil
1 large green chilli - deseeded and diced
1 green pepper - deseeded and diced
2 cm (1 inch) fresh ginger root - peeled and grated
4 large spring onions - topped, tailed and sliced
200g (7oz) sweet potato - peeled weight, diced
200g (7oz) broccoli or cauliflower, broken into florets
175g (6oz) red lentils - washed
400ml (14 fl oz) vegetable stock
250ml (7 fl oz) Alpro Light soya milk
30g toasted flaked almonds
Method
- Heat oil in a large pan, fry chilli, green pepper, fresh ginger and spring onions for 2 minutes.
- Add diced sweet potato, broccoli florets and lentils, fry for a further minute before adding the stock, soya milk.
- Bring to the boil and then reduce to a simmer for 20 - 25 minutes until the sweet potato and lentils are cooked, the mixture should be quite thick.
- Season and serve topped with the toasted almonds accompanied with cooked brown rice.
Serves 1
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