A warming pot of coconut dhal with chunks of roasted sweet potato, roasted cauliflower and baby plum tomatoes. Make your own version of our vegan hot pot at home.

Suitable for Vegans

1. Preheat the oven to 180˚C.

2. To make the dhal, heat the oil in a medium sized saucepan until hot then fry off the spices (saving ½ tsp of turmeric for later) for 30 seconds until the mustard seeds start to pop.

3. Add the garlic, ginger and red chilli and fry for a few minutes, then add the diced onion and fry until lightly golden brown.

4. Add half the sweet potato and lentils to the pan and turn the heat down slightly, then fry for around 8 minutes until fully coated in the oil and spices.

5. Next add the stock and the coconut milk and bring to the boil, then simmer gently for 10 minutes until the sweet potato is soft.

6. Allow to cool slightly then blend until almost smooth and set aside for later.

7. On a baking tray toss the other half of the sweet potato with the remaining turmeric and a drizzle of olive oil, season with salt and pepper and bake for 15 minutes or until almost soft. Then add the cauliflower and baby plum tomatoes to the baking tray, toss together and roast for a further 7 minutes.

8. Bring the dhal base back up to a gentle simmer and add the coconut cream, adzuki beans and nigella seeds, then simmer on a gentle heat for a further 10 minutes, until the sauce has reduced and is a thick consistency.

9. Stir the roasted sweet potato, cauliflower and tomatoes through the dhal until heated through.

10. To serve, top with fresh spinach, a mix of your favourite seeds and a wedge of lemon.

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