Cauli & Sweet Potato Dhal Hot Pot Recipe
A warming pot of coconut dhal with chunks of roasted sweet potato, roasted cauliflower and baby plum tomatoes. Make your own version of our vegan hot pot at home.
Suitable for Vegans
1 tbsp olive oil
1 small onion, diced
½ medium red chilli, deseeded and finely chopped
5g fresh ginger, grated
1 garlic clove, grated
½ tsp cumin seeds
½ tsp yellow mustard seeds
1½ tsps ground turmeric
½ tsp garam masala
½ ground fenugreek
1kg sweet potato, peeled & diced
70g red lentils
1 vegetable stock cube diluted in 500ml boiling water
150ml coconut milk
50ml coconut cream
80g adzuki beans
½ tsp toasted nigella seeds
320g cauliflower, cut into large florets
200g baby plum tomatoes
Salt and pepper
60g your favourite seeds
4 unwaxed lemon wedges
Preheat the oven to 180˚C.
To make the dhal, heat the oil in a medium sized saucepan until hot then fry off the spices (saving ½ tsp of turmeric for later) for 30 seconds until the mustard seeds start to pop.
Add the garlic, ginger and red chilli and fry for a few minutes, then add the diced onion and fry until lightly golden brown.
Add half the sweet potato and lentils to the pan and turn the heat down slightly, then fry for around 8 minutes until fully coated in the oil and spices.
Next add the stock and the coconut milk and bring to the boil, then simmer gently for 10 minutes until the sweet potato is soft.
Allow to cool slightly then blend until almost smooth and set aside for later.
On a baking tray toss the other half of the sweet potato with the remaining turmeric and a drizzle of olive oil, season with salt and pepper and bake for 15 minutes or until almost soft. Then add the cauliflower and baby plum tomatoes to the baking tray, toss together and roast for a further 7 minutes.
Bring the dhal base back up to a gentle simmer and add the coconut cream, adzuki beans and nigella seeds, then simmer on a gentle heat for a further 10 minutes, until the sauce has reduced and is a thick consistency.
Stir the roasted sweet potato, cauliflower and tomatoes through the dhal until heated through.
To serve, top with fresh spinach, a mix of your favourite seeds and a wedge of lemon.