Preheat the oven to 200 degrees
Chop the onion and finely grate the ginger.
Peel the sweet potato and cut into 1 1/2 cm cubes.
Heat the sunflower oil in a large pan with a lid over medium heat.
Fry the onion for 3 - 4 minutes. Add the ginger, curry powder and Heinz Tomato Frito. Stir well and fry 1 minute more. Add the coconut milk and stock to the skillet and bring to the boil.
Add the sweet potato and red lentils and season with salt and pepper. Cook the dahl, covered, for 18-20 minutes or until the lentils and sweet potatoes are soft. Add more water if the dahl gets too dry.
When the lentils are cooked, stir the spinach through the dahl and let it shrink. Taste the dahl and season with salt, pepper and the remaining lime juice.
For the salsa:
Meanwhile, fry the pumpkin seeds in a pan without butter or oil until they start to pop.
Finely chop the coriander, grate the zest of the lime and squeeze the lime.
In a small bowl, combine half of the cilantro, lime zest, 2 tsp lime juice per person, puffed pumpkin seeds and extra virgin olive oil. Season with salt and pepper.
Divide the dahl over the bowls, garnish with the salsa and serve with the naan bread.
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|Serving Size: 1 (415g)|
|Recipe Makes: 1|
|Calories from Fat: 459 (86%)|
|Amt Per Serving||% DV|
|Total Fat 50.9g||68 %|
|Saturated Fat 44.9g||224 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 37.3mg||1 %|
|Potassium 772.9mg||20 %|
|Total Carbohydrate 24.9g||7 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 20.6g|
|Protein 6.7g||10 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 535
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