Recipe of the Week

Sweet Potato Dahl

from more gluten free and easy by Robyn Russell
http://www.glutenfreeandeasy.com/index.html

1 red onion
1 teaspoon crushed garlic
1 teaspoon grated fresh ginger
1 tablespoon oil
1 tablespoon Madras curry paste
1 cup split red lentils
1 cup grated sweet potato
1/2 teaspoon garam masala

In a heavy-based saucepan over medium heat, saute the onion, garlic and ginger in the oil for 5 minutes, or until the onion is soft.

Add the curry paste and cook until fragrant, then increase the heat and add the lentils and sweet potato. Stir over high heat for 1-2 minutes to toast the lentils slightly, then reduce the heat to low, add 500 ml of water and stir well to loosen the brown residue on the bottom of the pan. cover and simmer for about 15 mins, or until the lentils havew softened.

Add the Garam masala, stir again to combine, then cover the pan and set aside for 10 minutes.

Serve with rice and poppadoms.

Serves 2 adults and 3 kids with lunch leftovers for the next day.

I have cooked this twice, the first by the recipe and the second time I was in a rush and put everything into my slow cooker on low for 3 hrs. It was a lot more mushy than by the recipe but still taste great. It has been a hit with the kids both times and SUPER CHEAP!!!!!