Easy potato dahl

Dahl is the Indian word for lentils, and that’s what this dish is all about. Red split lentils, simmered and spiced to perfection.

The best way to make use of this recipe is by using whatever curry powder you have. When I first made this I had exactly two tablespoons of Korma curry powder and it worked like a treat. Next time it was just a medium curry paste and it was still absolutely amazing.

I like to play around with the additions to this – sometimes add potato, other times sweet potato or butternut. It all depends on what you have in the pantry. But always, always top with some fresh coriander!



2 tbsp cooking oil

1/2 yellow onion, roughly chopped

3 large garlic cloves, minced

1 inch piece of ginger, minced

1 small red chilli, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

1/2 tsp ground cinnamon

3 tbsp medium curry powder/curry paste of your liking

1 tsp smoked paprika

1/2 tbsp dried curry leaves

juice from 1/2 medium-sized lime, more if needed

2 potatoes, roughly chopped

1 can chopped tomatoes (400g)

200 ml coconut cream

1 cup water

1 cup red lentils

salt, to taste

pepper, to taste

fresh coriander (cilantro) for garnish

2 cups cooked  basmati rice, to serve

freshly baked flatbreads, to serve





Heat oil in a medium-sized saucepan. Add the onion, garlic, chilli, ginger and all the spices and curry leaves. Fry until fragrant, 2-3 minutes. Add the potatoes and fry for 3 more minutes, until slightly golden.

Add the coconut milk, chopped tomatoes, water and lentils and bring to a simmer. Let simmer for 30 minutes, until the potatoes and lentils are soft.

Season with salt, pepper and lime juice. Serve over cooked rice with flatbreads and garnish with fresh coriander. Enjoy!

Sweet potato, kale & cashew korma

When I started testing out different korma recipes then I was baffled by the amount of time an effort that goes in. Being the impatient young woman that I am, this was clearly not the way for me, so I opted to create a recipe with sooooo many less ingredient and soooo much less time but still very very tasty. 

For 3-4 people

Time: 1 hour


1 tbsp coconut oil

1 medium sized yellow onion, finely chopped

4 garlic cloves, minced

1 tbsp grated ginger

200 ml chopped tomatoes

2 tbsp curry powder

1 tsp Garam masala

1 can (400 ml) full fat coconut milk

1 medium sized sweet potato, diced

80g raw cashew nuts

80g kale, roughly chopped

salt, to taste

freshly ground Tellicherry pepper, to taste

To serve:

200g jasmine rice, cooked to package instructions

handful of fresh coriander

1-2 pieces of flatbread/naan bread



Heat the coconut oil in a heavy-bottomed pan. Add the onion, garlic and ginger and cook for 4-5 minutes. Add the chopped tomatoes, curry powder, Garam masala, coconut milk, sweet potato and cashew nuts and let simmer for 20 minutes. When the sweet potato is almost soft, add the kale and simmer for 10-15 more minutes. Season with salt and Tellicherry pepper and serve over jasmine rice and naan bread, topped with cilantro. Enjoy!