Indian sweet potato & dhal pies

Indian sweet potato & dhal pies

Spiced red lentil dhal is topped with creamy sweet potato mash in these individual vegetarian pies - a cheap weeknight dinner option

Ingredients:

650g sweet potatoes , peeled and cut into small chunks 

1 onion , halved and thinly sliced 

2 carrots , scrubbed, halved and sliced length ways 

15g ginger , finely grated 

2 garlic cloves, finely grated 

2 tsp oil 1 tbsp curry powder 

1 vegetable stock cube 

2 tbsp tomato purée 85g red lentils good handful coriander, chopped, plus sprigs to serve generous spoonful 0% fat Greek-style yogurt broccoli , to serve (optional)

Method

Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.

Meanwhile, heat the oil in a pan and fry the onion and carrot, for 2 minutes, then add the garlic and ginger and cook, stirring for 1 min more. Tip in the curry powder, stir round the pan then add 750ml of the boiling water with the stock cube, tomato purée and lentils. Cover the pan and boil for 20 mins until the vegetables are tender and the liquid has been absorbed. Stir in the chopped coriander.

When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.

Spoon the lentil mix into one big or two individual dishes then top with the sweet potato mixture, scatter with the coriander and serve with broccoli, if you like

Cheap and healthy recipes

Greek-style roast fish

Oven-bake white fish fillets with potatoes, tomatoes and herbs for a healthy and gluten-free weeknight dinner

Ingredients:

• 5 small potatoes (about 400g), scrubbed and cut into wedges
• 1 onion , halved and sliced
• 2 garlic cloves, roughly chopped
• 2 garlic cloves, roughly chopped
• ½ tsp dried oregano
• or ½ tbsp chopped fresh oregano
• 2 tbsp olive oil
• ½ lemon , cut into wedges
• 2 large tomatoes, cut into wedges
• 2 fresh skinless Pollock fillets (about 200g)
• small handful parsley , roughly chopped

Method

1, Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.

2. Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.

for me details visit BBC goodfood