Comforting and flavorful one-pot recipe
Sweet Potato & Cabbage Dhal is a quick and tasty dish that will warm you up on a cold day.
This vegan one-pot recipe features ingredients such as sweet potatoes, Savoy cabbage, Swiss chard, red lentils, light coconut milk, and spices. The result is a dish that’s filling, nutritious, comforting, and flavorful and makes a delicious and satisfying lunch or dinner.
Leftovers can be kept in the refrigerator for 2 days. When reheating the dhal, you’ll need to add some water or light coconut cream and give it a good stir because the dhal usually thickens in the fridge.
Sweet Potato & Cabbage Dhal is vegan (dairy-free), gluten-free, soy-free, and grain-free.
Meet the ingredients
Sweet potato & cabbage dhal
- Olive oil
- Garlic
- Sweet potatoes
- Savoy cabbage
- Swiss chard
- Red lentils
- Light coconut milk
- Turmeric powder
- Cardamom powder
- Cinnamon powder
How to make it
- Thoroughly rinse red lentils in a mesh strainer and drain thoroughly.
- In a large pot, heat 1-2 tablespoons of olive oil over medium heat.
- Sauté the garlic until it’s fragrant, for about 20 to 30 seconds.
- Add turmeric, cinnamon, and cardamom powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
- Stir in water, light coconut milk, sweet potatoes, Savoy cabbage, Swiss chard, and red lentils.
- Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until red lentils and sweet potatoes are soft and tender. Stir occasionally.
- Check the seasonings and add more salt and spices if needed.
- If the stew is too thick for your liking, feel free to add more water and season accordingly.
Serving suggestion
- Serve in a bowl with rice.
- For a grain-free version, serve with mashed potatoes.
- Garnish with parsley and sesame seeds.
Sweet Potato & Cabbage Dhal is:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Grain-free
- Delicious, creamy, and flavorful
- Easy to make
- Nutritious and filling
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Sweet Potato & Cabbage Dhal
Ingredients
- 1-2 tablespoons olive oil
- 3-4 cloves garlic minced
- 400 g sweet potatoes cut into cubes
- 200 g savoy cabbage chopped
- 100 g swiss chard roughly chopped
- 240 g red lentils
- 800 ml water
- 300 ml light coconut milk
- 2 teaspoons turmeric powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon cardamom
- salt to taste
Instructions
- Thoroughly rinse red lentils in a mesh strainer and drain thoroughly.
- In a large pot, heat 1-2 tablespoons of olive oil over medium heat.
- Sauté the garlic until it's fragrant, for about 20 to 30 seconds.
- Add turmeric, cinnamon, and cardamom powder, and 2-3 tablespoons of water; allow to heat together for about 15-20 seconds while stirring constantly.
- Stir in water, light coconut milk, sweet potatoes, Savoy cabbage, Swiss chard, and red lentils.
- Bring to a simmer over medium heat, season with salt, then reduce heat slightly to low or medium-low, and gently simmer for 25-30 minutes or until red lentils and sweet potatoes are soft and tender. Stir occasionally.
- Check the seasonings and add more salt and spices if needed.
- If the stew is too thick for your liking, feel free to add more water and season accordingly.
Serving suggestion
- Serve in a bowl with rice.
- For a grain-free version, serve with mashed potatoes.
- Garnish with parsley and sesame seeds.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.
4 comments
This looks amazing and I’m excited to try it. I assume the sweet potatoes, cabbage, and chard should be chopped before being cooked, is that right?
Yes, they should be chopped, of course. I forgot to mention it. Thank you for pointing that out.
Looks interesting and delicious. I will try it tomorrow and let you know how it went.
And as for neglecting to write instructions as per comment earlier, I suggest that you keep in mind people who are novice cooks, of different cultures and of different cooking back grounds and structure each recipe in minute or small steps with pictures if possible. I am quite an accomplished cook, yet I have had disasters because the writer neglected to mention some steps. Just a suggestion though. Your ideas and recipes are amazing.
Hi, Rachel! Apologies for the late response. My whole family has been sick with Covid, so I wasn’t very active here. Yes, I am planning to take pictures of the steps in the near future. It’s just now we are in the middle of the house renovations and I can barely find time and space to make recipes. But, yes, you are right, something that looks logical to me might not look that way for someone else. I am trying to learn the best way to write the recipe so that everyone can understand it. Thank you so much for stopping by.