Sweet Potato, Peppers, Courgettes and Spinach Dahl #Recipe

Emma Shawcross
22nd May 2018

This is the first of Emma's Original recipes as Taste Cheshire Development chef, we will be sharing one of Emma's fabulous recipes with you every 2 weeks. This recipe is a tasty meat free low carb meal full of vegetables great as a main meal or a side with a BBQ

Peel potato’s and deseed the peppers and top and tail the courgettes

Cut into even chunks 3cm thick

Place on baking tray and put 2 tablespoons of oil

Put a tsp. of all the spices over the vegetables and mix it all up

Put to roast in the over at 180C for approx. 25 minuets turning once during cooking until sweet potato’s have gone soft

Finely chop the onions

In a pan add the rest of the oil garlic, the ginger and the rest of the spices. Cook off the onions for approximate 5 minuets until soft of a medium heat

Add the lentils and stir in the spice and onion mix

Add the stock water mix and stir and simmer for stirring every now and them the liquid will reduce and thickens whiles it cooks for about 10 to 15 minutes

Add roast vegetables and spinach and stir in for 3 to 4 minuets

Taste and adjust seasoning and spice to your taste

Enjoy topped with rocket and mixed seeds and if you want some cheese

Or cold for a lunch box or put in a rap

You can add fish or meat if you wish

Enjoy !

Ingredients

4 tbsp. of Rapeseed oil
1 red onion
2 garlic cloves crushed
1 thumbnail of size ginger pealed and grated
2 Sweet Potato’s Cut in to even chunks
1 large Courgettes cut in to even chunks
3 peppers deseeded and chopped in to chunks (we used red, yellow and green)
Bag baby spinach leaves
250g Red or Yellow Lentils’
600ml Water mixed vegetable stock (I used chefs essence)
2 Tsp. of Garam masala
2 tsp. of ground Turmeric
2 tsp. of ground Cumin
2 tsp. of Chilly powder more if you like it hotter!
Black pepper

Equipment

Baking tray
Large cooking pan
Measuring jug
Micro grater
Mixing spoon
Measuring spoons