Sweet Potato and Pea Dahl with Native Peppercorns

By , Test Kitchen Director · 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 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

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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.

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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