Indian Sweet Potato and Dhal Pies

Name: Indian Sweet Potato and Dhal Pies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 2
Cuisine: indian
Ingredients: 650g sweet potatoes peeled and cut into small chunks; 1 onion halved and thinly sliced; 2 carrots scrubbed, halved and sliced lengthways; 15g ginger finely grated; 2 garlic cloves finely grated; 2 tsp oil; 1 tbsp curry powder; 1 vegetable stock cube; 2 tbsp tomato purée; 85g red lentils; good handful coriander chopped, plus sprigs to serve; generous spoonful 0% fat Greek-style yogurt; broccoli to serve (optional)

4.30 (104)

⏱ 40 mins 🍽 Serves 2 🌶 indian ✅ Easy 🏷 Main course

These individual pies offer a comforting vegetarian meal. A spiced dhal made with red lentils, carrot, onion, and aromatics forms the base, which is then crowned with a creamy mash of sweet potato and yogurt. Ready in 40 minutes, it's a satisfying and budget friendly main course, optionally served with broccoli on the side.

Ingredients

650g sweet potatoes peeled and cut into small chunks
1 onion halved and thinly sliced
2 carrots scrubbed, halved and sliced lengthways
15g ginger finely grated
2 garlic cloves finely grated
2 tsp oil
1 tbsp curry powder
1 vegetable stock cube
2 tbsp tomato purée
85g red lentils
good handful coriander chopped, plus sprigs to serve
generous spoonful 0% fat Greek-style yogurt
broccoli to serve (optional)

Method

Cook the sweet potato chunks in a pan of boiling water for 15 mins, or until they become tender.
In another pan, heat the oil and fry the sliced onion and carrot for 2 minutes. Add the grated garlic and ginger and cook while stirring for 1 min more. Add the curry powder, stir, then pour in 750ml of boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid is absorbed. Mix in the chopped coriander.
Once cooked, drain the sweet potatoes and mash them together with the yogurt and your preferred seasoning.
Divide the lentil mixture into one large or two individual dishes. Top evenly with the sweet potato mash, scatter with coriander sprigs and serve, with broccoli if desired.