Slow Cooker Sweet Potato and Spinach Dahl
This slow cooker sweet potato and spinach dahl is an easy batch-cooking recipe - gluten free, dairy free and vegan. It's perfect on it's own as a vegan curry main or as a side dish to your favourite meat curry.
Servings: 6
Equipment
Ingredients
- 250 g dried red lentils ensure they’re gluten free!
- 500 g sweet potato
- 100 g spinach leaves
- 1 onion finely chopped - fried off
- 3 tsp chopped garlic
- 2 tsp chopped ginger
- 1 tsp chopped red chilli
- 600 ml gluten free vegetable stock
- 400 ml full-fat coconut milk
- 1 tsp cumin
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp garam masala
For the topping:
- 40 g unsalted butter or vegan equivalent
- 2 tsp chopped garlic
- Handful fresh coriander chopped
To serve:
- Gluten free naan breads
Instructions
- Peel the sweet potatoes and cut into even-sized cubes. Rinse the lentils.
- Fry the onion in a little coconut oil for 4-5 minutes until translucent (you can skip this step if you’re short on time, but I prefer the flavours with it cooked off a little before slow cooking).
- Add everything to slow cooker EXCEPT the garam masala and spinach. Stir well, place the lid on and cook for 2-3 hours on high or 5-6 hours on low.
- Add the spinach and garam masala, stir well and replace the lid. Cook on high for a further half hour.
- Before serving, melt the butter in a small pan. Add the garlic and chilli and fry on a low heat for one minute. Stir in the chopped coriander.
- Serve the dal in bowls, drizzled with the garlic and chilli butter and topped with extra fresh coriander.
Nutrition
Serving: 1g | Calories: 367kcal | Carbohydrates: 40g | Protein: 9g | Fat: 21g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 500mg | Fiber: 8g | Sugar: 8g
