Recipe: Vegetarian Sweet Potato Dahl with Alver Golden Chlorella!

Posted on 24/06/2019 by Eileen Schuch
Alver Golden Chlorella Vegetarian Sweet Potato Dahl

For a quick but hearty lunch, this Sweet Potato Dahl is a fabulous, lightly spiced variation on the traditional Dahl. Inexpensive, super easy to make, healthy and packed with protein… it’s a simple dish that will fill you without weighing you down.

Dahl is a thick, spiced stew that is made from dried, split lentils, peas or beans. These pulses are an important food staple in South Asian cuisine. In India, for example, it is very popular.

The recipe here below was developed in collaboration with Christine Bailey, an award-winning Nutritional Therapist, Chef, Author and Broadcaster with over 18 years of experience.

It takes just about 15 minutes to prepare, 20 minutes to cook and serves 4 people.

We hope you will feel inspired to try this at home! If you do, please do not hesitate to share your pictures and feedback online using hashtag #myalver.


Ingredients for Sweet Potato Dahl:

1 tbsp olive oil
1 red onion, finely chopped
1 garlic clove, crushed
1 red chili, deseeded and finely chopped
1 tsp ground turmeric
1 tsp ground cumin
1tsp garam masala
400g sweet potatoes cut into chunks
150g red split lentils
200ml vegetable stock
200ml coconut milk
80g baby spinach leaves
1 tomato, deseeded and diced
30g golden chlorella
4 spring onions, sliced to serve
A handful of fresh coriander leaves chopped


Cooking instruction:

Heat the oil in a wide-based pan with a tight-fitting lid. Add the onion and cook over a low heat for 5 minutes, stirring occasionally, until softened. Add the garlic and chili, cook for 1 minute, then add the remaining spices and cook for a further minute.

Add the sweet potato and stir everything together so the potato is coated in the spice mixture. Tip in the lentils, stock, coconut milk and season. Bring to the boil, then reduce the heat, cover and simmer gently for 20 minutes until the lentils are tender and the potato is soft. Add a little extra vegetable stock if the mixture is too dry.

Stir in the spinach, tomato, and chlorella. Cover with the lid and allow the spinach to wilt. Spoon into bowls and top with spring onions and chopped coriander leaves to serve.


Nutritional information

Per serving: 305kcal, fat 4.6g, saturates 0.8g, carbohydrates 46.2g, sugars 10.6g, fiber 7.1g, protein 16.3g, salt 0.8g.



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