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.
Sweetcorn & sweet potato veggie dhal
Dhal is often served as a side dish, but our veg-packed version takes centre stage. A fragrant lentil and sweetcorn dahl, flavoured with our special tandoori spice mix, is loaded with onion, peas and spinach, and topped with roasted chunks of sweet potato and tomato. It’s the real dhal!
SWK: High protein
Plants 8
SWK: High fibre
highly rated
Serving size
Ingredients
- 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)
- 140g sweetcorn (sweetcorn, water, salt)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 160g red split lentils (red split lentils (100%))
- 1 sweet potato
- 2 onion
- 110g baby tomatoes
- 150g peas
- 1 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 1 tsp turmeric
- 160g baby spinach
Nutritional Information
Calories: 621
Protein: 35g
Carbs: 111g
Fat: 5.9g
Ingredients
- 280g sweetcorn (sweetcorn, water, salt)
- 4 tsp ginger & garlic paste (Ginger, Garlic, Sea Salt, Citric Acid)
- 1 tsp turmeric
- 240g red split lentils (red split lentils (100%))
- 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)
- 2 sweet potato
- 3 onion
- 2 tbsp curry powder (Turmeric, coriander, onion, garlic, fenugreek, fennel, chilli powder, black pepper, salt)
- 200g baby tomatoes
- 150g peas
- 320g baby spinach
Nutritional Information
Calories: 511
Protein: 27g
Carbs: 94g
Fat: 4.9g
Sweetcorn & sweet potato veggie dhal
Dhal is often served as a side dish, but our veg-packed version takes centre stage. A fragrant lentil and sweetcorn dahl, flavoured with our special tandoori spice mix, is loaded with onion, peas and spinach, and topped with roasted chunks of sweet potato and tomato. It’s the real dhal!
Cook time:
35 mins
Cuisine:
Indian
Food group:
Vegan
Allergens: Celery
Cooking Instructions
Start roasting
- Heat your oven to 220ºC/fan 200ºC/gas 7/air fryer 200ºC.
- Cut the sweet potato into 2cm cubes. Peel the onions and cut each into 6 wedges.
- Put the sweet potato and onions on a baking tray lined with baking paper (or into the air-fryer basket), scatter over half the curry powder and spritz with cooking spray. Roast for 20 mins (air-fry for 15 mins) until golden.
Simmer your dhal
- Meanwhile, drain the sweetcorn, then boil a kettle.
- In a non-stick saucepan, combine the remaining curry powder, the sweetcorn, ginger & garlic paste and turmeric, then roughly mash.
- Put the pan over a medium heat and cook for 2 mins.
- Add the lentils, crumble in the stock and pour in 600ml boiled water (800ml for 4 portions). Lightly season to taste with salt and simmer for 18-20 mins, until the lentils are soft and the sauce just coats them.
Get the tomatoes in the oven
- At the same time, add the tomatoes to the baking tray and roast for 5-7 mins (air-fry for 4-5 mins), until the sweet potatoes are tender.
Finish & serve
- Add the peas and spinach to the saucepan and cook for 2 mins, stirring, until the spinach wilts.
- Stir the onions into the dhal, then top with the roasted sweet potato cubes and tomatoes.