On Thursday’s Morning Focus Alan Morrissey was joined by Paul Knapp, The Firefighting Chef, from Killaloe.
This week Paul shared a delicious recipe for Sweet Potato And Spinach Daal.
After a busy few back to school days, how about an easy and quick and not to mention comforting spinach and sweet potato dahl that’s packed with flavour.
This plant-based gluten-free one-pot wonder counts as 3 of your 5-a-day! You can’t go wrong with this easy to cook fibre packed iron-rich, low-fat, low-calorie dish that also freezes really well.
This dish can be cooked either on the hob or put into the oven (I do love cooking that thrives on neglect) ready for a tasty midweek treat.
Serves 4 people at 400 calories per portion (or 2 firefighters)
1 tbsp oil
Ingredients
1 Large red onion, finely chopped/pureed
4 garlic cloves, crushed
1 thumb-sized piece of ginger peeled and finely chopped
1 or 2 red chillis (I will let you decide how hot you want it) finely chopped
2 tsp ground turmeric
2 tsp ground cumin
2 sweet potatoes (medium ones) cut into even chunks
250g red split lentils (washed)
800ml vegetable stock (hold approx 200ml back and add as appropriate)
150g bag of spinach
4 spring onions sliced for garnish
Method
Heat 1 tbsp of oil in a wide-based pan that will take a tight-fitting lid.
Add 1 finely chopped red onion and cook over a low heat for 10 mins, stirring occasionally, until softened.
Add your crushed garlic with your finely chopped thumb-sized piece of ginger and finely chopped red chillies, cook for 1 min, then add the ground turmeric and ground cumin and cook out your spices for 1 min more.
Turn up the heat to medium, add 2 sweet potatoes, cut into even chunks, and stir everything together so the potato is coated in the spice mixture.
Tip in 250g red split lentils, approx 600ml of the vegetable stock and some seasoning (you can add more liquid if required).
Bring the liquid to a boil, then reduce the heat, cover and cook, stirring occasionally, for 20 minutes until the lentils are tender and the potato is just holding its shape, or even better, pop on the lid and bang into the oven at 160 degrees for about 40 minutes.
Taste and adjust the seasoning, then gently stir in the spinach. Once wilted, top with sliced spring onions.
This dahl is lovely served with just a naan\flatbread, cauliflower rice or even quinoa.
Alternatively, allow to cool completely, then divide between airtight containers and store in the fridge for a healthy lunchbox snack.
You can listen to the full interview below
