Roasted Sweet Potato & Spinach Black Dhal with Mint Raita

A comforting bowl of Black Dhal combined with roasted sweet potato, caramelised onion and spinach, then finished with a cooling coconut mint raita. Creamy, warming and packed with flavour, it's an easy plant-based dinner that's perfect for colder evenings.

Written by Merchant Gourmet
40 minutes Serves 2 Beginner
Roasted Sweet Potato & Spinach Black Dhal with Mint Raita
Ingredients
  • 1 onion, cut into wedges
  • 1 sweet potato, peeled and cut into chunks
  • 1 pouch Merchant Gourmet Black Dhal
  • A large handful of spinach
  • Olive oil
  • Salt and black pepper
  • Coconut Mint Raita
  • ½ pack fresh mint, finely chopped
  • ½ cucumber, finely diced
  • ½ red onion, finely diced
  • 1 small pot coconut yoghurt
  • Flatbreads, to serve

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Black Lentil Dhal
Black Lentil Dhal
280G
  1. Preheat the oven to 180°C.
  2. Place the onion and sweet potato onto a large baking tray. Drizzle with olive oil, season well and roast for 25 minutes until tender and golden.
  3. Transfer the roasted vegetables to a saucepan with the Merchant Gourmet Black Dhal and a splash of water.
  4. Add the spinach and heat gently until wilted and the dhal is piping hot.
  5. Meanwhile, finely chop the mint, cucumber and red onion and stir through the coconut yoghurt to make the raita.
  6. Divide the dhal between bowls.
  7. Top with the coconut mint raita and serve with warm flatbreads on the side.

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