Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Make mash
Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook for 20 min until soft. Once soft, drain and return them to the pan with the butter (use half if cooking for 2). Mash until smooth, add the Nigella seeds and season with salt.
Meanwhile, peel and finely chop the onion and carrot. Rinse the lentils. Chop the coriander, including the stalks.
3 Make dal
Heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and cook for 5 min until softened. Add the tomato paste, gingergarlicpaste, currypowder and a pinch of chillipowder(spicy!). Cook for 2 min further.
Add the redlentils, stockcube and measured water. Simmer for 15 min. Meanwhile, mix the panko with the dessicated coconut and a drizzle of oil. Once cooked, add the chopped coriander to the dal. Pour the dal into a baking dish. Top with the sweetpotato mash, followed by the coconutpanko mix. Bake for 15 min.
Tip!Toast the bread crumb and coconut mix in a pan for a beautifully golden colour!
5 Boil beans
Meanwhile, trim the green beans. Cook the green beans in a pot of salted boiling water for 3-4 min or until tender. Drain.
Serve the sweetpotato pie alongside the green beans.