Fiona Elliot Nutritionist
  • ABOUT ME
  • Packages
  • Consultations
  • COOKING CLASSES
  • Recipes
    • Coconut Panna Cotta
    • Sumac Eggplant
    • Asparagus Salad
    • Roast carrot salad
    • Crispy sweet potato
    • Herb Sprinkle
    • Veges 3 ways
    • Carrot Beet Salad
    • 3 Egg Omelette
    • Fibre Snacks
    • Chicken Stock
    • Stuffed Sweet Pot
    • Smashed Avo
    • Cherry Tart
    • Chargrilled Peach Parfait
    • Creamy Okra Broth
    • Wild Orange Bites
    • Roasted Whole Cauliflower
    • Turmeric Honey Cashews
    • Red Hummus
    • Spicy Dhal Sweet Pot
  • Contact
Picture

Spicy Dhal and sweet potato

WHAT I LOVE:  Just look at that yellow creaminess, I may have slipped and in way more turmeric than needed but the coconut milk toned it down perfectly.  This dish will make two serves and if you're lucky some left overs for your lunch with a few extra veges.  This is one of the recipes I prescribe for my period series especially during the PMS stage as the high fibre and plant based content help remove excess hormones via bowels and reduce inflammation within the body.
Picture
YOU'LL NEED (2 serves)
  • 2 sweet potatoes, cut in 2cm pieces
  • 1 Tbsp of your favourite curry powder
  • 100g red lentils, washed really well with water.
  • 200ml coconut milk
  • 2 tsp ground turmeric
  • 1 tsp of each ground cumin,  coriander, mustard seeds
  • freshly grated ginger: how much can you handle 1-2 tsp.
  • Pinch of dried chilli flakes and more if you like it hot.
  • a sprig of curry leaves fresh or dried 
  • chopped tomatoes
  • handful of spinach leaves or any leafy greens
  • greens and yogurt for garnish
DIRECTIONS
  1. Place sweet potato in a baking dish, splash with olive oil, curry powder, S&P and place into a hot oven 200deg until brown about 30 minutes.
  2. Ensure your lentils are rinsed well. Please be patient it's worth cleaning them well so you don't get as much froth while they are cooking. Place into a pot.
  3. Add all your spices to the washed lentils and the coconut milk.  Bring just to the boil, turn to low-med heat and stir frequently.  It can stick if you have the temperature up to high. Keep cooking until lentils are soft and creamy.  If it needs more liquid just add some water or more coconut milk if you have it.  Give it a taste test and add more spices if required. 
  4. Once dhal is ready add your chopped tomatoes and green leaves.  Place lid on and let it rest till you're ready to serve. 
  5. Spoon lentils into a bowl add sweet potato and garnish.

​SERVING SUGGESTIONS
I served as is with no rice but if you feel hungry or have exercised add a small portion of rice. This will give you all the protein you need to help your muscles recover and repair. 
Picture

Let's be Friends

Fiona  would love to connect with you on social media.
​Feel free to connect with me on one of the following networks. 
Picture

Call me today on 0400 163 386

ABOUT ME • PACKAGES • CONSULTATIONS  • COOKING LESSONS • RECIPES •  CONTACT •  PRIVACY POLICY

COPYRIGHT © 2019 Fiona Elliott Nutritionist. ALL RIGHTS RESERVED.
  • ABOUT ME
  • Packages
  • Consultations
  • COOKING CLASSES
  • Recipes
    • Coconut Panna Cotta
    • Sumac Eggplant
    • Asparagus Salad
    • Roast carrot salad
    • Crispy sweet potato
    • Herb Sprinkle
    • Veges 3 ways
    • Carrot Beet Salad
    • 3 Egg Omelette
    • Fibre Snacks
    • Chicken Stock
    • Stuffed Sweet Pot
    • Smashed Avo
    • Cherry Tart
    • Chargrilled Peach Parfait
    • Creamy Okra Broth
    • Wild Orange Bites
    • Roasted Whole Cauliflower
    • Turmeric Honey Cashews
    • Red Hummus
    • Spicy Dhal Sweet Pot
  • Contact