Sweet Potato and Pea Dahl with Native Peppercorns

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting vegan dahl featuring creamy sweet potatoes and green peas, enhanced with Australian native peppercorns for subtle heat. This australian-inspired vegan (vegan) ready in about 55 minutes pairs red lentils, green peas, fresh or frozen, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 tsp cumin seeds and toast for 30 seconds until fragrant. Add 1 finely chopped medium onion, 3 minced garlic cloves, and 1 tbsp grated ginger, sautéing for 5 minutes until softened.
  2. Step 2: Stir in 1 cup red lentils, 1 large peeled and diced sweet potato (about 300g), 1/2 tsp turmeric powder, 1 tsp ground native peppercorns, and 1 tsp salt. Pour in 3 cups vegetable broth and 1 cup coconut milk, stirring to combine.
  3. Step 3: Bring to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes until lentils and sweet potato are tender and the dahl has thickened. Stir occasionally to prevent sticking.
  4. Step 4: Add 1 cup green peas and cook for an additional 5 minutes until peas are heated through. Remove from heat and garnish with 1/4 cup fresh coriander leaves before serving with rice or flatbread.

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Frequently asked questions

How long does Sweet Potato and Pea Dahl with Native Peppercorns take to make?

Total time is about 55 minutes (15 min prep + 40 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sweet Potato and Pea Dahl with Native Peppercorns?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep red lentils from drying out.

Can I substitute ingredients in Sweet Potato and Pea Dahl with Native Peppercorns?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sweet Potato and Pea Dahl with Native Peppercorns for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sweet Potato and Pea Dahl with Native Peppercorns vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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