The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Coconut Lentil Dal with Spiced Sweet Potato & Coconut Sambal
Few dishes are as comforting as a creamy dal. In this version, you simmer red split lentils with tomatoes, spices and creamy coconut. Top with chunky roasted sweet potatoes and sprinkle with a zesty coconut sambal for a touch of indulgence.
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 160g baby spinach
- 2 tbsp desiccated coconut
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 40g creamed coconut
- 1 unwaxed lime
- 200g baby tomatoes
- 2 onion
- 2 tsp cumin seeds
- 2 sweet potato
Nutritional Information
Calories: 515
Protein: 17g
Carbs: 72g
Fat: 20g
Coconut Lentil Dal with Spiced Sweet Potato & Coconut Sambal
Few dishes are as comforting as a creamy dal. In this version, you simmer red split lentils with tomatoes, spices and creamy coconut. Top with chunky roasted sweet potatoes and sprinkle with a zesty coconut sambal for a touch of indulgence.
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Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Boil a kettle
- Pull out a large saucepan, a small saucepan, a sieve, a measuring jug & a grater
Roast the sweet potatoes
- Dice the sweet potatoes into 2cm chunks (peel optional)
- Place onto the baking tray and sprinkle with half the cumin seeds. Drizzle with 1/2 tbsp oil and season with salt and pepper. Roast for 25-30 mins, until soft and golden
Start the dal
- Finely dice the onions. Halve the tomatoes. Zest and quarter the lime
- Dissolve the creamed coconut in the jug with 600ml boiling water
- Heat the large saucepan with 1 tbsp oil on medium heat. Once hot, add the onion and cook for 4-5 mins, until softened. Season with salt and pepper
- Add the tomatoes, curry powder, three-quarters of the ginger & garlic paste and half the lime zest. Cook for 2 mins
Simmer simmer
- Add the coconut mixture to the saucepan and bring to the boil, then add the lentils
- Simmer for 20-22 mins, until the lentils are cooked. Add a splash of water if needed. Season with salt and pepper
Make the coconut sambal
- Meanwhile, heat the small saucepan with 1 tsp oil on medium heat. Once hot, add the remaining cumin seeds and cook for 30 secs, until fragrant
- Add the desiccated coconut, remaining ginger & garlic paste and 4 tbsp water. Stir to combine and cook for 1-2 mins. Add a splash of water if it's too dry
- Remove from the heat and stir through the remaining lime zest and a pinch of salt
Plate up
- Rinse the spinach and stir through the dal in the final 1 min of cooking, until wilted
- When everything is ready, add one-third of the sweet potato to the dal, along with the juice from half the lime. Season to taste
- Serve the dal into bowls. Top with the remaining sweet potato and the coconut sambal. Garnish with the remaining lime wedges
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