Comforting and flavorful one-pot recipe
Sweet Potato & Cabbage Dhal is a quick, nourishing one-pot dish that’s ideal for chilly days.
This vegan recipe combines sweet potatoes, Savoy cabbage, Swiss chard, red lentils, light coconut milk and warming spices into a creamy, satisfying meal. It’s filling, nutritious and full of flavor—perfect for lunch or dinner.
Store leftovers in the refrigerator for up to 2 days. The dhal thickens as it cools, so add a splash of water or a little light coconut cream when reheating and stir until it reaches the desired consistency.
Sweet Potato & Cabbage Dhal is vegan (dairy-free), gluten-free, soy-free and grain-free.
Meet the ingredients
Sweet potato & cabbage dhal
- Olive oil
- Garlic
- Sweet potatoes
- Savoy cabbage
- Swiss chard
- Red lentils
- Light coconut milk
- Turmeric powder
- Cardamom powder
- Cinnamon powder
How to make it
- Rinse red lentils thoroughly in a mesh strainer and drain well.
- In a large pot, heat 1–2 tablespoons of olive oil over medium heat.
- Sauté the minced garlic until fragrant, about 20–30 seconds.
- Add turmeric, cinnamon and cardamom with 2–3 tablespoons of water and cook for 15–20 seconds, stirring constantly to release the spices’ aroma.
- Stir in the water, light coconut milk, diced sweet potatoes, chopped Savoy cabbage, roughly chopped Swiss chard and the rinsed red lentils.
- Bring the mixture to a simmer, season with salt, then reduce the heat to low or medium-low. Gently simmer for 25–30 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
- Taste and adjust seasoning, adding more salt or spices as needed.
- If the dhal becomes too thick, add extra water to reach your preferred consistency and re-season if necessary.
Serving suggestion
- Serve the dhal in a bowl over rice.
- For a grain-free option, serve with mashed potatoes.
- Garnish with fresh parsley and sesame seeds for color and texture.
Sweet Potato & Cabbage Dhal is:
- Vegan (dairy-free)
- Gluten-free
- Soy-free
- Grain-free
- Delicious, creamy and flavorful
- Easy to prepare
- Nutritious and filling
If you enjoyed this recipe, you might also like these favorites:
- Chickpea Sweet Potato Stew
- Mung Dal & Cabbage Stew
- Red Lentil Chickpea Dhal
- Lentil & Mushroom Bolognese
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! If you post it on Instagram, please tag us with @alltheworldisgreen — we love to see your remakes.
Sweet Potato & Cabbage Dhal
Nensi Beram
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Ingredients
- 1-2 tablespoons olive oil
- 3-4 cloves garlic minced
- 400 g sweet potatoes cut into cubes
- 200 g savoy cabbage chopped
- 100 g swiss chard roughly chopped
- 240 g red lentils
- 800 ml water
- 300 ml light coconut milk
- 2 teaspoons turmeric powder
- 1 teaspoon cinnamon powder
- 1/2 teaspoon cardamom
- salt to taste
Instructions
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Rinse red lentils in a mesh strainer and drain.
-
Heat olive oil in a large pot over medium heat.
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Sauté garlic until fragrant, about 20–30 seconds.
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Add the spices with a little water and heat for 15–20 seconds while stirring to bloom the flavors.
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Add water, light coconut milk, sweet potatoes, cabbage, chard and lentils; stir to combine.
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Bring to a simmer, season with salt, then reduce heat and simmer gently for 25–30 minutes until everything is tender. Stir occasionally.
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Adjust seasoning and add extra water if you prefer a looser texture.
Serving suggestion
-
Serve in a bowl with rice.
-
Or for a grain-free meal, serve with mashed potatoes.
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Finish with parsley and sesame seeds for garnish.
Nutrition facts
* The nutritional information provided is calculated automatically and should be used as an estimate.