07 Mar 2021

Chana dhal and sweet potato curry

Name: Chana dhal and sweet potato curry
Ingredients: 200 g chana dhal (split yellow lentils); 15-30 ml chana dhal (split yellow lentils); 2 onions, thinly sliced; 4 onions, thinly sliced; 1 thumb-sized piece of fresh root ginger, grated; 30 ml tikka masala curry paste; 15 ml garam masala; 5 ml garam masala; 5 ml yellow mustard seeds; 15 ml tomato purée; 1x400 g can of chopped tomatoes; 400 g sweet potatoes, peeled and cubed; 500 ml boiling vegetable stock if using the conventional method or 250ml (1c) slow cooker method; salt and freshly ground pepper; pinch of castor sugar, if necessary; 2 large handfuls of baby spinach; boiled basmati rice for serving

Dean Edwards

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Chana dhal and sweet potato curry

CONVENTIONAL METHOD

COOKING: 2½ HOURS

1. Soak the lentils in cold water for 1 hour.

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