Sweet potato and coconut milk dahl

A creamy, comforting dahl in which sweet potato brings sweetness and colour. Red lentils, coconut milk and anti-inflammatory spices make a nourishing plant-based dinner, rich in plant protein and fibre.

Preparation: 10 min  |  Cooking: 25 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 330 kcal · 9 g protein · 26 g carbohydrate · 20 g fat

Ingredients

• 200 g red lentils
• 1 sweet potato
• 400 ml coconut milk
• 1 onion
• 1 tsp turmeric
• 1 tsp ginger
• 1 tin of chopped tomatoes

Method

1. Fry the onion with the turmeric and ginger.
2. Add the diced sweet potato, the rinsed lentils, the tomatoes and the coconut milk.
3. Top up with a little water and leave to simmer for 20 minutes.
4. Adjust the seasoning and serve with rice.

Nutritional benefits

Red lentils and sweet potato make a duo rich in plant protein, fibre and complex carbohydrate with a moderate glycaemic index, and very filling. Turmeric and ginger provide anti-inflammatory compounds, which are better absorbed thanks to the fat in the coconut milk. A complete, plant-based and comforting dinner.

Variations and substitutions

• With spinach added at the end of cooking.
• Light coconut milk to reduce the calories.
• Spicier: curry paste, chilli.
• With extra chickpeas.

Storage and making ahead

Keeps for 4 days and freezes well: ideal for batch cooking. Reheat with a little water if it has thickened.

💡 Good to know

Add a pinch of black pepper with the turmeric to greatly increase the absorption of curcumin.

Read more

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · anti-inflammatory recipes.

Foods in this recipe: red lentils · sweet potato · coconut milk · onion · turmeric.

You might also like these recipes: Red lentil and coconut milk curry · Red lentil and spinach dahl · Homemade ratatouille.