The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Moreish mushroom & sweet potato dhal
Make ’shroom in your life for this savoury and utterly delicious curry. Portobello mushrooms are roasted with our special curry blend and served with a super-filling dhal of lentils, sweet potato, onion and spinach. It’s finished with a sprinkle of spring onion and coriander.
Plants 7
SWK: Source of protein
SWK: High fibre
Serving size
Ingredients
- 1 onion
- 2 garlic clove
- 4cm fresh ginger
- 1 chilli
- 2 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 handful of fresh coriander
- 1 sweet potato
- 80g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 4 spring onion
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 80g baby spinach
- 1 tsp cumin seeds
Nutritional Information
Calories: 347
Protein: 16g
Carbs: 69g
Fat: 2.6g
Ingredients
- 160g red split lentils (Red Split Lentil 99%, Vegetable Oil 1%)
- 2 onion
- 4 garlic clove
- 8cm fresh ginger
- 2 x chilli
- 2 sweet potato
- 4 portobello mushrooms
- 4 tsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 1 handful of fresh coriander
- 8 spring onion
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 160g baby spinach
- 2 tsp cumin seeds
Nutritional Information
Calories: 354
Protein: 17g
Carbs: 69g
Fat: 2.9g
Moreish mushroom & sweet potato dhal
Make ’shroom in your life for this savoury and utterly delicious curry. Portobello mushrooms are roasted with our special curry blend and served with a super-filling dhal of lentils, sweet potato, onion and spinach. It’s finished with a sprinkle of spring onion and coriander.
Cook time:
40 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Get the mushrooms cooking
- Heat your oven to 200ºC/fan 180ºC/gas 6/air fryer 200ºC.
- Put the mushrooms on a baking tray lined with baking paper (or into the air-fryer basket), sprinkle with a quarter of the curry powder and lightly season. Spritz with cooking spray and roast for 20 mins (air-fry for 12-14 mins).
Dice & grate
- Meanwhile, peel and finely dice the onions, then peel and crush the garlic.
- Finely grate the ginger, and finely dice the chillies (deseed for less heat). Cut the sweet potatoes into 1cm cubes.
Start your dhal
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Fry the onions for 5 mins.
- Add the garlic, ginger, chillies (to taste), sweet potatoes, cumin seeds and remaining curry powder and cook for 2 mins.
Simmer the lentils
- Boil a half-full kettle. Finely chop the coriander, then thinly slice the spring onions.
- Add the lentils to the pan, crumble in half the stock cube and pour in 500ml boiled water (use all the stock and 700ml water for 4 portions). Stir well and simmer for 15-18 mins, until the lentils are cooked.
- Stir in the spinach and half the coriander and cook for 1 min, until both have wilted. Lightly season to taste with salt.
Dish up
- Spoon the dhal into bowls, slice the mushrooms and arrange them on top, then sprinkle over the spring onions and remaining coriander.