Sweet Potato Fall Dal
with Cashews & Almond Milk
Cooking time
30 minutes
Servings
2/4
Calories
740 /serving
It’s fall, and you want dal—a dish that’s as comforting and as colourful as your favourite sweater on a cool night. Chock full of roasted sweet potatoes, cherry tomatoes and cashews, this red lentil concoction uses almond milk for a soft and hearty texture.
We will send you:
- 20g Ginger
- 2 Garlic cloves
- 280g Cherry tomatoes
- 450g Sweet potatoes
- 25g Roasted cashews
- 200g Red lentils
- 100ml Tomato sauce
- 60ml Almond milk
- 12g Marvellous Masala spices (garlic purée, coriander powder, sea salt, paprika, ginger purée, turmeric, cumin powder, cumin seeds, black peppercorns, cinnamon, star anise, fennel seeds, coriander seeds)
Contains: Almonds • Cashews • Sulphites
You will need:
Medium pot
Oil
Parchment paper
Peeler
Salt & pepper (S&P)
Sheet pan
Total Fat
14 g
Saturated Fat
2 g
Sodium
620 mg
Total Carb
124 g
Sugars
17 g
Protein
33 g
Fibre
21 g
Preparation
Mise en place
- Preheat the oven to 450°F.
- Medium-dice the sweet potatoes.
- Halve the tomatoes.
- Mince the garlic.
- Peel and mince the ginger.
Roast the sweet potatoes
- On a lined sheet pan, toss the sweet potatoes with a drizzle of oil, ⅓ of the spices and S&P.
- Roast, stirring halfway, 20 to 25 min., until golden brown and tender.
Make the dal
- Meanwhile, in a medium pot, heat a drizzle of oil on medium-high.
- Add the garlic, ginger, tomatoes, remaining spices and S&P. Sauté, 2 to 3 min., until fragrant.
- Add the lentils, almond milk, tomato sauce, 3 cups water (double for 4 portions) and S&P; bring to a boil.
- Reduce to a simmer and cook, stirring occasionally, 20 to 25 min., until the lentils have softened.
Finish & serve
- To the pot, add the sweet potatoes; stir well.
- Divide the dal between your bowls.
- Garnish with the cashews. Bon appétit!
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