BOSH! Recipe Video

Roast Sweet Potato Dahl

The perfect dahl to try this #veganuary! If you’re lucky enough to have any left over it will make a great lunch the next day too.


Roasting Ingredients:
2 medium sweet potatoes (cut into 1 inch chunks)
4 tomatoes (cut in halves)
1 tbsp olive oil
4 garlic cloves
Small pinch pepper
Small pinch chilli flakes

2 tbsp coconut oil
1 large onion (finely sliced)
1 carrot (grated)
1 inch thumb ginger (finely grated)
3 cloves garlic (minced)
1 red chilli (minced – more to taste)
3 tbsp cilantro stalks (minced)
1/2 tbsp ground cumin
1 tsp turmeric
1 tsp ground coriander
1 tbsp garam masala
1 tsp fenugreek
1 tsp light brown sugar
2 tsp tomato puree
1 cup red lentils
1.5 cups vegetable stock
1.5 cups coconut milk
1/3 cup cilantro leaves (finely chopped)

To Serve:
Brown Rice
Cilantro Leaves (for garnish)


1. Lay the sweet potatoes and tomatoes out on a baking tray, drizzle with olive oil and sprinkle over the seasoning. Roast for about 30 minutes at 200C

2. Warm the coconut oil in a large pan, add the onion and fry it until it’s beginning to turn translucent

3. Add the carrot to the pan and stir it into the onion until it starts to soften

4. Add the garlic, red chilli and cilantro stalks to the pan and stir them round until they’ve releases their aromas

5. Add the spices and sugar to the pan and stir them in so they cover all the other ingredients

6. Pour the lentils into the pan and stir them round so they’re well covered in flavour and colour

7. Pour the vegetable stock into the pan, turn the heat down to a gentle simmer, put the lid on the pan and let the daal bubble for 15 minutes

8. Take the lid off the pan, test the lentils, if they’re a little tough, cook them for a little longer, if they’re perfectly cooked…

9. Pour the roast sweet potatoes, tomatoes and cilantro into the pan and fold them into the daal

10. Serve with brown rice, chapatis and garnish with a sprinkle of cilantro leaves

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