Serves 6-8 | Prep 15min | Cooking 25min
1kg gold sweet potato, cut into thick wedges
1/3 cup (60ml) ghee, melted (sub with coconut oil)
2tsp Indian curry powder
1 brown onion, finely chopped
1 long red chilli, seeds rmoved, finely chopped
5cm piece ginger, finely grated
5cm piece of turmeric, finely grated
2 cups (400g) split red lentils
1/2 cup roasted cashews, roughly chopped, plus extra to serve
1tbs dried curry leaves
1L (4 cups) vegetable stock
400g canned chick peas, drained and rinsed
2 cups (500ml) cashew milk
120g baby spinach leaves
Juice of 1 lime, plus extra wedges to serve
Pappadums to serve
Preheat oven to 200ºC. Grease a baking tray and line with baking paper. Add sweet potato, 2 tablespoon ghee and 1 teaspoon curry powder and toss to coat. Roast, turning, halfway, for 30 minutes or until tender. Use a fork to mash half the sweet potato, reserve both until needed.
Meanwhile, heat remaining 2tbs oil in a deep frypan over high heat. Add onion, ginger, turmeric and chilli and cook for 3-4 minutes or until softened. Add lentils, cashews, curry leaves and remaining 1 teaspoon curry powder and cook for 1-2 minutes or until coated and warmed through. Add stock, chickpeas and cashew milk. Bring to a gentle boil, reduce heat to low and cook, stirring occasionally, for 25-30 minutes or until lentils are just cooked. Stir through mashed sweet potato, 100g spinach leaves and lime juice and season with salt and pepper.
Divide daal among serving bowls. Top with roasted sweet potato and scatter with cashews and remaining spinach leaves. Squeeze over lime wedges to serve.
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