Dhal with crispy sweet potato and quick coconut chutney – Recipes – Anna Jones

Ingredients

• 2 sweet potatoes, skins on, washed and roughly chopped into 1.5cm cubes
• sea salt and freshly ground black pepper
• 1 teaspoon cumin seeds
• 1⁄2 teaspoon fennel seeds
• olive oil
• 2 cloves of garlic, peeled and chopped
• a thumb-size piece of fresh ginger, peeled and roughly chopped
• 1 green chilli, finely chopped
• 1 red onion, peeled and roughly chopped
• 1 teaspoon coriander seeds
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 200g red lentils
• 1 × 400ml tin of coconut milk
• 400ml vegetable stock
• 2 large handfuls of spinach
• a bunch of fresh coriander, roughly chopped, stalks and all
• juice of 1 lemon
• 50g unsweetened desiccated coconut
• 1 teaspoon black mustard seeds
• 10 curry leaves
• a little vegetable or coconut oil
• a thumb sized piece of fresh ginger, grated
• 1 red chilli, finely chopped