Spiced red split lentil dahl made with fragrant Indian spice blend garam masala and sweet potato containing beta-carotene for healthy skin. Served with cauliflower rice & flaked almonds.

Serves: 2 | Cook Time: 30 mins | Calories: 624 | Type: Vegan + Gluten-Free | Macros P: 18g / C: 41g / F: 28g


  • 80g red split lentils
  • 2 garlic cloves
  • 4 tomatoes
  • 160g sweet potato
  • 2 tsp garam masala
  • 1 red onion
  • 200ml coconut milk
  • 200g cauli rice
  • 10g flaked almonds (nuts)
  • Handful of coriander

Already in your kitchen

  • Sea salt & black pepper
  • Coconut oil / olive oil

At Mindful Chef we source, pre-portion, and then deliver all these good-for-you ingredients together with a recipe card to save yourself time shopping. You'll also receive fresh organic produce for lots of other healthy dinners.


  1. Peel and finely chop the garlic and onion. Roughly chop the tomatoes. Peel and chop the sweet potato into 1cm cubes.
  2. Heat 1 tsp oil in a medium-sized pan and add the onion and garlic for 5 mins until softened, then stir in half of the garam masala.
  3. Rinse the lentils in cold water. Add the lentils and sweet potato to the pan with the onions and stir for a further minute until coated with the spice. Season and add the coconut milk, tomatoes and 150ml of cold water. Leave to simmer for 15-20 mins, adding more water if the lentils become too dry.
  4. Heat a dry frying pan and toast the flaked almonds for 2-3 mins until golden brown. Remove and set aside.
  5. Heat a saucepan on a gentle heat, add 1 tsp oil and add the cauli rice and garam masala to the pan with 1 tbsp water and cook for 5 mins. Season with sea salt and black pepper.
  6. Then stir the toasted flaked almonds and most of the coriander leaves through the rice and season with sea salt and black pepper.
  7. Serve the almond and cauliflower rice in two bowls and top with the lentil and sweet potato dahl. Garnish with the remaining coriander leaves.