Dahl and Sweet Potato Pie

Serves 4

Time 1 hour

Ingredients

2 large sweet potatoes, peeled and cut into cubes

1 brown onion, diced

1 carrot, cut into halves

1 tbsp ginger

3 garlic cloves, minced

Extra virgin olive oil 

5 curry leaves

1 tbsp turmeric powder

1 tsp cumin seeds

90g red lentils, soaked, drained

1L vegetable stock

1 can crushed tomatoes

Fresh coriander

1 tbsp Greek yoghurt

Method

Place the sweet potato in boiling water, cook for 12 minutes until soft then remove from heat and drain.

In a pot heat olive oil, add onion, ginger, garlic and toss until fragrant for 1-2 minutes. Then add curry leaves and cumin seeds.

Add lentils and add vegetable stock then add just enough boiling water to just cover the lentils, so top up the stock – you can always add more later.

Bring to a gentle simmer and stir through the can of tomatoes. Add the carrot and gently stir, simmer for 35 minutes until softened. At the end stir through the fresh coriander through the dahl.

Whilst dahl is simmering – mash the potato with the yoghurt and season with salt and pepper as desired.

In small ramekins or a large dish – spoon in dahl mixture then top with sweet potato mash. Grill for 10-15 minutes or until the top has started to brown. Top with fresh coriander to serve.