Spinach and Sweet Potato Daal
So I know it seems nuts to be cooking a hearty stove-top meal like this in the middle of the most humid week of the summer…but there’s something about the back to school theme dominating my feeds this week that made me crave some fall/winter favourites like this Spinach and Sweet Potato Daal.
We’ve been enjoying this easy one pot meal for a few years now based on a recipe I found on BBC Good Food blog. Sadly it disappeared from the site. So I spent last winter perfecting this version of the recipe which I think is pretty close to the original – or at least just as satisfying!
The only specialty Indian ingredient is Garam Malsala which is available at most grocery stores these days and at Bulk Barn. But other than that it’s a dish that packs flavour using just a few pantry staples and it’s the splash of fresh lemon juice at the end that really takes it home.
I usually serve with naan for dinner, but a big bowl and spoon is all I need for a great lunch the next day.
INGREDIENTS (serves 8):
1 ONION – chopped
1 CLOVE GARLIC – finely chopped
1 TBSP OIL – I always use Canola, but any neutral oil will do
1 TBSP GARAM MASALA
1 CAN DICED TOMATOES
1 CUP LENTILS – I use green because I find they’re the most versatile (small pantry, so I only keep one kind on hand) but brown, red and yellow would also be great
3 CUPS STOCK – vegetable or chicken
1 LARGE SWEET POTATO – diced
4 CUPS BABY SPINACH – i.e. four large handfuls
JUICE OF HALF A LEMON
SALT – to taste
Add the oil, onion and garlic to a large pot and sauté over medium heat until the onions are just starting to colour.
Add the Garam Masala and stir for 1 minute then add the can of tomatoes, lentils and stock. Stir then cover and simmer for 10 minutes.
Add the sweet potato and continue to simmer over low heat until lentils and sweet potato are softened – another 10-15 minutes.
Take the pot off the heat and add the spinach and lemon juice. Stir until the spinach has wilted. Season to taste.
Prep Time: 5 min
Cooking Time: 30-35 min
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