This delicious dahl has nearly 30g of protein per portion!

prep time 15 minutes total time 1 hour serves 4


  • 1 onion

  • 3 garlic cloves

  • Thumb of ginger

  • 1 chilli

  • 1 1/2 tsp turmeric

  • 1 1/2 tsp coriander

  • 2 tsp cumin

  • 1 large/2 medium (500-600g) sweet potato

  • 250g red lentils

  • 400g tin of chickpeas

  • 600ml vegetable stock

  • Brown rice

  • Salt and pepper

  • Coriander

  • 80g (large handful) spinach

  • 2-3 spring onion

  • 1 tsp toasted almonds


method 1

  1. Chop up the onion, garlic, ginger and chilli. Cut your sweet potato into bite sized chunks.

  2. Add the onion into a large pan with some oil, and fry until softened.

  3. Next add the garlic, ginger and chilli and cook for a few more minutes.

  4. Add in the spices and a splash of water, and stir through for a minute to coat everything in the spices.

  5. Add in the sweet potato and stir, followed by the lentils and chickpeas.

  6. Pour over the vegetable stock and bring to a boil.

  7. Reduce the heat to a simmer and cook for 30-40 minutes until the potato and lentils are cooked.

  8. Meanwhile, put your rice on, chop up the coriander (separate out the stalks and leaves if you can) and spring onion.

  9. 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.

  10. 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!