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Creamy coconut Dal with sweet potato & spinach

Looking for the perfect post-workout meal that combines comfort and nutrition? This protein-packed dal hits all the right spots. Hearty red lentils provide a complete protein source, while sweet potatoes add complex carbs to replenish your energy stores after training.

The aromatic blend of Indian spices doesn’t just create depth of flavor – turmeric and ginger are known for their anti-inflammatory properties, supporting your recovery.

 

As winter transitions into spring, this warming bowl of goodness serves as both comfort food and a nutritional powerhouse. The addition of spinach brings iron and vitamins, while coconut milk adds healthy fats and creates a creamy, satisfying texture. Best of all? This recipe makes meal prep a breeze – make a bigger batch and enjoy it throughout the week.

Ingredients (serves 2)

  • 1 onion, diced
  • 3 cm fresh ginger, grated
  • 150g sweet potato
  • 100g red split lentils
  • 250ml coconut milk
  • 500ml vegetable stock
  • 200g spinach
  • 200g rice
  • 2 naan breads
  • 10g fresh cilantro
  • 1 tbsp tomato paste
  • 1 lime
  • 1 tbsp sunflower oil
  • 1 tbsp olive oil
  • Spices:

    • 3 tsp turmeric
    • 1 tsp curry powder
    • 1 tsp ground coriander
    • 1 tsp ground cumin
    • 1 tsp garam masala
    • Salt and pepper to taste

Ingredients for the Dal

• 200 grams red lentils
• 600 ml water
• 200 ml coconut milk
• 1 small onion, diced
• 1 tsp turmeric
• 2 tsp curry powder
• Salt to taste

Instructions

  1. Preheat oven to 200°C. Prepare vegetable stock. Dice onion, grate ginger, and cut sweet potato into 1.5cm cubes.
  2. Heat sunflower oil in a large pan over medium heat. Sauté onion for 3-4 minutes. Add ginger, spices, and tomato paste. Cook for 2 minutes. Add stock and bring to boil.
  3. Add sweet potato and lentils. Season with salt and pepper. Cook covered for 18-20 minutes until lentils and potato are soft. Add water if needed.
  4. Cook rice according to package instructions.
  5. Chop up the cilantro and mix with olive oil, season with salt and pepper. Brush naan breads with this cilantro mixture and bake for 5-7 minutes. Cool slightly and cut in half.
  6. Stir coconut milk until smooth. Add to dal once lentils and potatoes are cooked. Gradually add spinach and let wilt. Then add more. Season with lime juice, salt, and pepper to taste.

Serve dal over rice, garnished with fresh cilantro and naan bread on the side.

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