Incredibly nourishing, this dahl recipe is the ultimate winter comfort food.

Simple to whip up, you only need one pot and a few ingredients-my kinda meal to prep!

The dahl keeps really well in the fridge and the flavors meld together beautifully overnight and it’s even more flavorsome the next day!

Serves: 2

Time: Prep 10 mins, cook time 25-30mins



  • 1 cup of red lentils
  • 2 cups of kumara (sweet potato) chopped into 2cm cubes
  • 2 cups of vege stock
  • 400g tin of coconut milk
  • 2 garlic cloves, crushed
  • 1 Tbsp extra virgin oilve oil
  • 1 brown onion, diced
  • juice of 1 lime
  • 2 large handfuls of baby spinach leaves
  • 1/4 cup cashew nuts
  • 1 Tbsp fresh grated ginger
  • 1 Tbsp curry powder
  • 1 tsp ground turmeric


  1. Heat oil in a large soup pot and cook diced onions and garlic until golden. Add spices and cook for 1 minute.
  2. Add the lentils, sweet potato, stock and coconut milk and bring to the boil. Lower heat and simmer 20-25 minutes or until sweet potato is soft.
  3. Take pot off the element and stir through baby spinach leaves and cashew nuts.
  4. Enjoy alongside some fluffy brown rice and top with coconut yoghurt, fresh coriander leaves and more lime.