Chickpea sweet potato dahl


  • 150g Onions Spanish
  • 5g Garlic Bulb
  • 2g CRG Ginger Ground
  • 2g CRG Coriander Ground
  • 150g CRG Lentils Red Split Dried
  • 300g CRG Tomatoes Chopped
  • 250g Courgettes
  • 300g CRG Chick Peas Tinned
  • 10g Stock Powder Light Vegetable
  • 400ml Water
  • 30ml Flora Plant 31% Double
  • 100g Spinach Leaf portions 40g
  • 250g Potatoes Sweet
  • 150g CRG Peas Fancy Garden Grade A
  • 3g CRG Turmeric Ground
  • 50g CRG Curry Sauce Balti


  1. Sweat down the onions, garlic spices and ginger until the onions have softened and the mixture is aromatic. Remember to cook the spices out to avoid having a raw bitter taste.
  2. Add the lentils, chickpeas, sweet potatoes and courgette, coating them in the aromatic mixture.
  3. Add the chopped tomatoes and vegetable stock. It gently simmer for around 30 minutes and check.
  4. The lentils should now be cooked and the vegetables softened with the sauce lightly coating the vegetables.
  5. Finally add the baby spinach and allow to wilt down making sure that your Dahl is thoroughly mixed.

Serve with a a spoon of coconut yoghurt and Naan. PLEASE NOTE with naan the meal is no longer gluten free.

Posted in: Recipes & Nursery menus, Tops Cooking School