Sweet Potato & Chickpea Dahl

Vegan, Gluten Free

Serves 5-6

Fragrant, spicy, easy to make and SO nutritious, this dish is great anytime for a satisfying meal! So, this is not the most attractive photo I know, but woah did this meal tick all the boxes. The recipe isn’t too spicy, so you can add more if you’re really into your spice however if you’re not, I think this should do you just fine. Also, it seems like a lot of garlic and onions however, this recipe does make a lot meals. It will keep in the fridge or freezer for as long as you need so that your dinners for the week are set!


  • 2 tbsp coconut oil
  • 4 small brown onions, diced
  • 4 small garlic cloves, minced
  • 1 tbsp fresh ginger, peeled, minced
  • 2 tsp curry powder
  • 1 tbsp tumeric powder
  • 1.5 tsp chilli powder (or fresh chillies)
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 cups red lentils, uncooked
  • 1 large sweet potato, chopped into cubes
  • 1 can of chickpeas
  • 1 can coconut milk
  • 3 cups water
  • 2 tbsp mustard seeds
  • 1 tbsp cumin seeds


1. Cook the onions, ginger and garlic in the coconut oil for 5 minutes, stirring frequently.

2. Add the lentils, spices, coconut milk and water.

3. Cook for 15 minutes and then add sweet potato and chickpeas and cook for a further 30-35 minutes.

4. Once the lentils have thickened, remove from heat and serve.

Enjoy with brown rice and roti!

If you choose to re-create any of my recipes please tag me on Instagram or Facebook #veganwithbambi so I can see! 🙂

X Bambi


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