Kale and Sweet Potato Dahl

Kale is a fantastic vegetable full of important nutrients to keep us functioning at our best. This is a great way to serve this leafy green and it still keeps a lovely vibrant colour when added at the end of cooking. The flavours improve even more when cooked a day or 2 beforehand, so feel free to cook this one ahead of time.

Category: Main meals & Salads


Kale and Sweet Potato Dahl

1 tbsp Olive oil
1 Onion Halved and Sliced
2 Garlic Cloves
1 thumb size fresh Ginger root, grated
1 Sweet potato, peeled and cubed
300 grams Red lentils
750 ml Vegetable Stock
1/2 tsp Turmeric
1 tsp Ground Coriander
1 tsp Garam Marsala

Kale and Sweet Potato Dahl Directions

Heat the oil in a saucepan and add the onion, garlic and ginger and stir over a medium heat for 5-10 minutes until softened.

Add the sweet potato and cook for a further 10 minutes to soften. Add the spices, lentils and vegetable stock, stir and place a lid on the saucepan. Simmer for 15 minutes until the lentils are cooked. Five minutes before the end, add the kale and stir well.

Serve when the kale has wilted.

This is a great dish to be served as it is or added to an Eastern inspired meal.

Recipe notes

Coriander to serve (optional)

Nutrition facts


Per Serving

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