Sweet Potato, Peanut Butter & Banana Dahl

Yep you read the title correctly. Today I want to share with you a recipe for a delicious dahl that uses red lentils, sweet potato, peanut butter and banana!!

Before you get freaked out at those ingredients and close the browser or click on one of my more conventional recipes, give me the chance to convince you why you should make this recipe or add peanut butter and banana to your dahl (or curry) more generally.

Like all of my recipes this dahl is suitable for vegans and it’s also high protein and gluten free. Plus, it has the added bonus of being made in one pot in only 35 minutes, which reduces washing up and time spent in the kitchen. This sweet potato dahl would be perfect for dinner any day of the week and suitable for most dinner party guests.

WHY ADD PEANUT BUTTER TO A CURRY?

PIC'S PEANUT BUTTER

Well, I am hosting peanut butter week (i.e. I am sharing a new recipe using peanut butter every day this week), so using peanut butter was a pre-requisite for today’s dinner recipe. But you should add peanut butter to your cooking because it helps to increase the protein content and give your food a creamier texture. Peanut butter is a great source of mono-unsaturated fat, which can help you to absorb fat soluble vitamins, such as vitamin A in sweet potatoes. Although probably the most important reason is that it tastes amazing!

WHY ADD BANANA TO A CURRY?

You should add banana to a curry because it is a natural sweetener and increases the fibre content of your dish. Some curry recipes call for adding sugar to combat the slightly bitter taste from the spices and pre-made curry sauces often contain sugar. I like to add banana instead because it gives another dimension of flavour to the dish.

peanut butter and banana dahl

PEANUT BUTTER DAHL RECIPE

Ingredients
Serves 3-4 (4 of your 5-a-day)

  • 1 cup dry red lentils
  • 2.5 cups boiling water
  • 1 medium sweet potato
  • 2 medium carrots
  • 1 cup frozen sweetcorn
  • ½ bag organic spinach
  • 1 small ripe banana
  • ½ cup Pic’s crunchy peanut butter
  • 1.5 tbsp curry powder
  • 1 tbsp tomato puree
  • 1 tsp bullion vegan stock powder
  • ½ tsp turmeric powder
  • Cracked black pepper (to taste)
  • Chilli flakes (to taste)
  • To serve: ½ – ¾ cup cooked rice & ½ cup peas per person

Method

  1. Peel and chop the sweet potato and carrots then add them to a large pan.
  2. Add the lentils, tomato puree, spices and water to the pan. Cover with a lid and cook on a medium heat for 30 minutes. You might want to give it a stir after 5 minutes to make sure nothing is stuck to the bottom.
  3. After 30 minutes stir in the peanut butter, followed by the sweet corn.
  4. Peel and chop the banana then add it to the dahl. Allow it to cook for 3-4 minutes.
  5. Turn off the heat and mix in the spinach. Let it wilt before you serve up the dahl.
  6. Serve with rice and peas.

DID YOU KNOW

There is over 60g of protein in one cup of peanut butter, 50g of protein in one cup of dry red lentils, and 8g in one cup of peas!!

 

Well done for making it to the end of this post. Have I convinced you to try peanut butter or banana in your curry?

4 Comments

  1. September 8, 2016 / 7:56 pm

    You got me! Next time I can’t think what to have for dinner (like this evening) I’ll give this a try.

    • Heathy & Psyched
      September 8, 2016 / 8:34 pm

      Hehe. I love how you’re so willing to try all of my recipes- like the cauli oats! I bet you could make an amazing variation on this 🙂

  2. September 9, 2016 / 1:23 am

    Wow! What an interesting combo! I bet the flavours are amazing!

    • Heathy & Psyched
      September 9, 2016 / 7:40 am

      Thanks. It did turn out quite sweet because my banana was very ripe, but I think it makes a nice change. Usually I make tomato or coconut based curries.

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