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Creamy Coconut and Black Dal Traybake

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A rich and comforting coconut and black dal traybake featuring tender sweet potatoes, golden paneer, hearty lentils, and a creamy spiced coconut sauce, all baked in one tray for an easy vegetarian curry.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Indian-Inspired
  • Diet: Vegetarian

Ingredients

  • 2 medium sweet potatoes (about 500 g), scrubbed and cut into 1 cm cubes
  • 200 g paneer, cut into 1 cm cubes
  • 1 tablespoon olive oil
  • 1 teaspoon mild chilli powder
  • 2 teaspoons garam masala
  • 2 tablespoons tomato purée
  • 1 large handful fresh coriander, stalks finely chopped and leaves reserved
  • 5 cm piece fresh root ginger (about 15 g), peeled and finely grated
  • 3 garlic cloves, crushed
  • 400 ml low-fat coconut milk (1 tin)
  • 2 × 400 g tins beluga lentils, drained and rinsed (about 480 g drained weight)
  • ½ teaspoon fine salt
  • 200 g baby spinach
  • 50 g cashew nuts, toasted

Instructions

  1. Preheat oven to 200°C (180°C fan), Gas Mark 6.
  2. Add sweet potatoes and paneer to a large roasting tray. Toss with olive oil, chilli powder, garam masala, tomato purée, and chopped coriander stalks until evenly coated.
  3. Spread in an even layer and roast for 15 minutes until sweet potatoes begin to soften and paneer is lightly golden.
  4. Remove tray from oven. Stir in grated ginger, crushed garlic, coconut milk, drained lentils, and salt. Mix well.
  5. Return to oven and bake for 20 minutes until sauce thickens and lentils begin to break down slightly.
  6. Stir in baby spinach and bake for an additional 5 minutes until wilted.
  7. Scatter reserved coriander leaves and toasted cashew nuts over the top before serving.

Notes

  • Replace paneer with firm tofu for a plant-based version.
  • Add chilli flakes or green chilli for extra heat.
  • If sauce thickens too much, stir in a splash of hot water or vegetable stock.
  • Beluga lentils can be swapped with green or brown lentils.
  • Store refrigerated up to 3 days or freeze up to 2 months.

Nutrition

Find it online: https://savorymomskitchen.com/creamy-coconut-and-black-dal-traybake/