Sweet Potato, Chickpea & Spinach Dahl
More delicious curry recipes
- Roasted Aubergine Curry
- Tofu Satay Curry
- Mango & Coconut Chickpea Curry
- Lentil & Cauliflower Curry
- Easy Vegan Curry
Did you make this sweet potato, chickpea and spinach dahl recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Easy Sweet Potato, Chickpea & Spinach Dahl
Ingredients
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- Thumb of ginger (grated )
- 1 chilli (chopped )
- 1½ tsp turmeric
- 1½ tsp coriander
- 2 tsp cumin
- 1 sweet potato (Or 2 medium, about 500-600g, cut into bite size cubes)
- 250 g red lentils
- 1 tin chickpeas
- 600 ml vegetable stock
- 80 g spinach (large handful )
- 2 spring onion (finely sliced)
- 1 tsp toasted almonds
- coriander (finely chopped, stalks and leaves separately )
- Salt and pepper
- 300 g brown rice (can use any rice of your choice)
- 1 lemon (cut into wedges )
Instructions
- Add the onion into a large pan with some oil, and fry until softened.
- Next add the garlic, ginger and chilli and cook for a few more minutes.
- Add in the spices and a splash of water, and stir through for a minute to coat everything in the spices.
- Add the sweet potato and stir, followed by the lentils and chickpeas.
- Pour over the vegetable stock and bring to a boil.
- Reduce the heat to a simmer and cook for 30-40 minutes until the potato and lentils are cooked.
- Meanwhile, cook your rice .
- When the curry is ready to go, season with salt and pepper, add the coriander stalks and spinach. Stir everything through until the spinach has wilted.
- Serve with rice, coriander leaves, spring onion, lemon wedges and some toasted almonds. Enjoy!
Video
Notes
- Another tasty topping would be some coconut yoghurt and mango chutney!
- Give this recipe a go with a white potatoes or butternut squash!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
We appreciate your feedback! It’s really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
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What you need to make sweet potato, chickpea and spinach dahl
- onion
- garlic cloves
- ginger
- chilli
- turmeric
- coriander
- cumin
- sweet potato
- red lentils
- chickpeas
- vegetable stock
- Brown rice
- coriander
- spinach
- spring onion
- toasted almonds
How to make it
Chop up the onion, garlic, ginger and chilli. Cut your sweet potato into bite sized chunks
Add the onion into a large pan with some oil, and fry until softened.
Next add the garlic, ginger and chilli and cook for a few more minutes.
Add in the spices and a splash of water, and stir through for a minute to coat everything in the spices.
Add in the sweet potato and stir, followed by the lentils and chickpeas.
Pour over the vegetable stock and bring to a boil.
Reduce the heat to a simmer and cook for 30-40 minutes until the potato and lentils are cooked.
Meanwhile, put your rice on, chop up the coriander (separate out the stalks and leaves if you can) and spring onion.
When the curry is ready to go, season with salt and pepper, add in the coriander stalks and spinach. Stir everything through until the spinach has wilted.
Serve with rice, coriander leaves, spring onion and some toasted almonds. Enjoy!
Another tasty topping would be some coconut yoghurt and mango chutney!
Give this recipe a go with a white potatoes or butternut squash!
More delicious curry recipes
- Roasted Aubergine Curry
- Tofu Satay Curry
- Mango & Coconut Chickpea Curry
- Lentil & Cauliflower Curry
- Easy Vegan Curry
Did you make this sweet potato, chickpea and spinach dahl recipe? Take a photo, tag me @MadeleineOlivia and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
Posts sometimes contain affiliate links where I earn a small commission. Read more about it here.
Easy Sweet Potato, Chickpea & Spinach Dahl
Ingredients
- 1 onion (chopped)
- 3 garlic cloves (chopped)
- Thumb of ginger (grated )
- 1 chilli (chopped )
- 1½ tsp turmeric
- 1½ tsp coriander
- 2 tsp cumin
- 1 sweet potato (Or 2 medium, about 500-600g, cut into bite size cubes)
- 250 g red lentils
- 1 tin chickpeas
- 600 ml vegetable stock
- 80 g spinach (large handful )
- 2 spring onion (finely sliced)
- 1 tsp toasted almonds
- coriander (finely chopped, stalks and leaves separately )
- Salt and pepper
- 300 g brown rice (can use any rice of your choice)
- 1 lemon (cut into wedges )
Instructions
- Add the onion into a large pan with some oil, and fry until softened.
- Next add the garlic, ginger and chilli and cook for a few more minutes.
- Add in the spices and a splash of water, and stir through for a minute to coat everything in the spices.
- Add the sweet potato and stir, followed by the lentils and chickpeas.
- Pour over the vegetable stock and bring to a boil.
- Reduce the heat to a simmer and cook for 30-40 minutes until the potato and lentils are cooked.
- Meanwhile, cook your rice .
- When the curry is ready to go, season with salt and pepper, add the coriander stalks and spinach. Stir everything through until the spinach has wilted.
- Serve with rice, coriander leaves, spring onion, lemon wedges and some toasted almonds. Enjoy!
Video
Notes
- Another tasty topping would be some coconut yoghurt and mango chutney!
- Give this recipe a go with a white potatoes or butternut squash!
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don't forget to rate this recipe!
We appreciate your feedback! It's really helpful for other readers to read your reviews, adaptations, and suggestions! Have a question? We’ll personally respond within 48 hours.
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5 comments
Rachel
Is it okay to substitute fresh ginger for dried and also fresh chilli for crushed dried chillies?
Thank you 🙂
Zaria
I substituted fresh ginger for dried and it turned out just fine, I would assume the same would be true for the dried chillies!
Charlotte
Is this recipe freezer friendly? I’m a uni student so would love recipes where I can put portions in the freezer 🙂 xx
Kim
I put a courgette through a food processor and added that just a bit after the garlic, ginger and chili. Didn’t change anything about the taste but did add in some extra veggies 🙂
Megan
Simply delicious