Sweet Potato Dhal and Curry Powder

Suitable for vegans and vegetarians. Serves 3-4.

Ingredients (Dhal):

• 1 large sweet potato, 
• 1 onion, 
• 1 red bell pepper, 
• 1 chilli, 
• 4-6 cloves of garlic, 
• 2-3 inch knob of ginger, 
• 1 spring onion, 
• 4-5 stalks of fresh coriander, 
• 1 cup of red lentils, 
• 1 can of coconut milk, 
• 2 cups of water or vegetable stock, 
• Curry powder.

Ingredients (Curry Powder):

• 1 tbsp coriander seeds, 
• 1/2 tbsp cumin seeds, 
• 4 cardamom pods, 
• 5 cloves, 
• 1 tsp peppercorns, 
• 1/2 cinnamon stick, 
• 1 bay leaf, 
• 1 star anise, 
• 1 tsp fennel seeds, 
• 1 tsp mustard seeds, 
• 2 tsp turmeric.

Method (Curry powder):

• Heat a dry pan on a medium heat.
• Add all the spices, keeping the pan moving constantly, for 2 or 3 minutes or until the spices are fragrant and some of the seeds begin to pop.
• Transfer the spices into a grinder and grind to a fine powder.

Method (Dhal):

• Peel the sweet potato and chop it into large cubes. Dice the onion and roughly chop the pepper. Finely chop and optionally deseed the chilli and crush the garlic. Peel and grate the ginger.
• Heat a large pot on medium high. Saute the onions and peppers in 2 tablespoons of rapeseed oil for 5 minutes or until they become soft.
• Add the garlic, ginger, and chilli and cook for another 2 to 3 minutes or until they become fragrant.
• Add the sweet potato and cook for another 2 minutes.
• Add the curry powder and stir until it coats all of the other ingredients.
• Add the lentils along with the can of coconut milk and the water or stock.
• Bring to a boil and then let simmer for 30 minutes or until the lentils and the sweet potatoes are soft.
• Season to taste with salt & pepper.
• Finely chop the coriander and add it to the dhal.
• Serve with flatbread or naan and garnish with finely sliced spring onion tops.