Sweet Potato & Cabbage Dhal
Sweet Potato & Cabbage Dhal is a filling, nutritious, and comforting dish that will warm you up on a cold day. This recipe is vegan (dairy-free), gluten-free, soy-free, and grain-free.
- 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
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.
Serve in a bowl with rice.
For a grain-free version, serve with mashed potatoes.
Garnish with parsley and sesame seeds.
Calories: 418kcal | Carbohydrates: 65g | Protein: 19g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 199mg | Potassium: 1159mg | Fiber: 24g | Sugar: 7g | Vitamin A: 16241IU | Vitamin C: 29mg | Calcium: 112mg | Iron: 6mg