Indian Red Curry Dahl with Sweet Potato (in Roti Wraps)

Serves 4-6

  • 2 tablespoons ghee or butter
  • 1 brown onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 cups yellow split peas
  • 1 heaped teaspoon good red curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • ½ teaspoon ground coriander
  • ½ teaspoon garam masala
  • 2 bay leaves
  • 1 teaspoon sea salt
  • 4 cups water (plus more)
  • 1 sweet potato, peeled and diced
  • 1 long red chili, finely chopped
  • ¼ cup coconut cream
  • ¼ bunch coriander
  • 1 cup washed baby spinach leaves
  • 4 fresh Indian roti breads or wraps  


To make the Indian Dahl, finely chopped onion and garlic and measure out spices into a small mixing bowl.

In a medium saucepan, heat ghee or butter over a medium heat – add onion and garlic and cook until very soft and slightly browned. Add spices and stir well for at least 1 minute to cook spices.

Once fragrant, add rinsed split peas, bay leaf, salt and water and bring to the boil. Turn down the heat and simmer uncovered for 40-55 minutes or until lentils are cooked and sloppy (quite wet). You may need to top up with some water and stir to keep moist at all times during cooking.

Add sweet potato and coconut cream and stir well. Cook for a further 8 minutes or until sweet potato is soft and can be mushed. Crush mixture slightly and remove from heat – add chopped chili and coriander to taste.

Indian Red Curry Dahl with Sweet Potato (in Roti Wraps)

This is a hearty Indian meal and can be eaten as is with bread. However, I like to toast fresh roti wraps and fill with them with my Dahl, spinach leaves and fresh coriander. A great, healthy way to spice up lunch or dinner!  

Purchase Fiona Inglis' cookbook for more exciting ways to encourage both children and parents to explore their taste buds through growing and preparing healthy, seasonal recipes. It's sure to entice even the fussiest of eaters!