Sweet Potato and Chickpea Dal
with Coconut-Based Mango Vegan Yogurt
Ingredients
• 125 g of sweet potato
• 90 g of fresh sweet bell pepper
• 25 g of shallot
• 12 g of fresh ginger (coarsely grated)
• 115 g of frozen mango or canned mango pulp
• 100 g of Planton Chef Natural vegan yogurt alternative
• 75 g of chickpeas (canned or cooked)
• 25 ml of refined coconut oil
• 4 g of curry spice blend
• 1.5 g of anise seeds
• 2 g of granulated garlic
• 2 g of sweet paprika
• 0.5 g of hot paprika
• Salt and pepper
Preparation
Cut the sweet potato, bell pepper and shallot into medium-sized cubes. Heat the oil in a frying pan, add the sweet potato and fry until golden brown. Add the bell pepper and cook for approximately 3 minutes, then add the shallot and grated ginger. Season with salt and pepper. Once the shallot becomes translucent, add all the spices and mix thoroughly. Cook for another 3 minutes, stirring continuously. Add the cooked chickpeas, vegan yogurt alternative and mango. Simmer over a low heat for 15 minutes, stirring occasionally. Remove from the heat and leave to rest for 10 minutes. Serve with a spoonful of vegan yogurt alternative to highlight the contrast between the spicy and fruity flavours of the dal.
*Instead of using mango and coconut-based vegan yogurt separately, you can use mango-flavoured vegan yogurt alternative – VegUP Mango Alphonso.