Dhal Curry with Chutney Yoghurt

3 - Dinner, Main

Prep Time: 15 min Cook Time: 30 min Servings: 4 Source:

Ingredients

1 tablespoon peanut oil

1 large brown onion (200g), sliced thinly

2 teaspoon finely grated fresh ginger

2 teaspoon light brown sugar

1/3 cup (75g) korma curry paste

1 teaspoon ground cumin

1 teaspoon ground turmeric

1 teaspoon sweet paprika

400 gram canned diced tomatoes

250 gram cherry tomatoes

400 gram canned brown lentils, drained, rinsed

400 gram canned chickpeas (garbanzo beans), drained, rinsed

1 cup (250ml) water

1 cup (250ml) coconut milk

2 tablespoon coarsely chopped fresh coriander (cilantro)

Chutney yoghurt

2/3 cup (190g) greek-style yoghurt

1 tablespoon mango chutney

Description

Quick and easy, but packed full of flavour and the goodness of legumes, this delicious Indian spiced dhal curry makes a great weeknight dinner. Serve it with refreshing mango chutney yoghurt for an extra authentic touch.

Directions

1 Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, until soft. Add curry paste and spices; cook, stirring, until fragrant.

2 Add canned and cherry tomatoes to pan with lentils, chickpeas, the water and coconut milk; bring to the boil. Boil, uncovered, for 10 minutes or until thickened slightly. Remove from heat; stand for 10 minutes,

3 Meanwhile, make chutney yoghurt: Combine ingredients in a small bowl.

4 Serve dhal with yoghurt, topped with coriander.

Notes

Freeze individual portions of cooled dhal in airtight containers for 1 month. Thaw overnight in the fridge before reheating. The chutney yoghurt is not suitable to freeze.