Spiced vegetable & coconut dahl

Other vegetables could be substituted in this recipe or added depending on your taste. This dish can also be either served on its own or part of an Indian meal.

Serve: 4

What you need:

• 1 tbsp sunflower oil
• 1 large green chilli - deseeded and diced
• 1 green pepper - deseeded and diced
• 2 cm (1 inch) fresh ginger root - peeled and grated
• 4 large spring onions - topped, tailed and sliced
• 200g (7oz) sweet potato - peeled weight, diced
• 200g (7oz) broccoli or cauliflower, broken into florets
• 175g (6oz) red lentils - washed
• 400ml (14 fl oz) vegetable stock
• 200ml (7 fl oz) Alpro soya Light alternative to milk
• 50g (2oz) coconut cream block
• 35g (1½ oz) toasted flaked almonds

What you do:

1. Heat oil in a large pan, fry chilli, green pepper, fresh ginger and spring onions for 2 minutes.
2. Add diced sweet potato, broccoli florets and lentils, fry for a further minute before adding the stock, Alpro soya Light alternative to milk and coconut block.
3. Bring to the boil and then reduce to a simmer for 20 - 25 minutes until the sweet potato and lentils are cooked, the mixture should be quite thick.
4. Season and serve topped with the toasted almonds accompanied with warm naan or coriander rice.

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