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

PREP 15 mins
COOK 25 mins


  • calories 565
  • carbs 104
  • saturated fat 1
  • sugar 41
  • protein 19
  • fat 4
  • fibre 20
  • salt 2.1


650g sweet potatoes, peeled and cut into small chunks
1 onion, halved and thinly sliced
2 carrots, scrubbed, halved and sliced lengthways
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)


  1. Place the sweet potato in a pan of boiling water and cook for 15 mins, or until tender.
  2. 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.
  3. When the sweet potatoes are cooked, drain and mash them with the yogurt and seasoning.
  4. 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.