Name: Dhal with chutney yoghurt
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 tablespoon peanut oil; 1 brown onion (200g), sliced thinly; 2 centimetre piece ginger (10g), grated; 2 teaspoon brown sugar; 1/3 cup (75g) korma curry paste; 1 teaspoon each ground cumin, turmeric and sweet paprika; 400 gram canned diced tomatoes; 250 gram cherry tomatoes; 1 cup (250ml) water; 1 cup (250ml) coconut milk; 400 gram canned brown lentils, rinsed, drained; 400 gram canned chickpeas (garbanzo beans), rinsed, drained; 2 tablespoon coarsely chopped fresh coriander; 2/3 cup (190g) greek-style yoghurt; 1 tablespoon mango chutney

Ingredients

1 tablespoon peanut oil

1 brown onion (200g), sliced thinly

2 centimetre piece ginger (10g), grated

2 teaspoon brown sugar

1/3 cup (75g) korma curry paste

1 teaspoon each ground cumin, turmeric and sweet paprika

400 gram canned diced tomatoes

250 gram cherry tomatoes

1 cup (250ml) water

1 cup (250ml) coconut milk

400 gram canned brown lentils, rinsed, drained

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

2 tablespoon coarsely chopped fresh coriander

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

1 tablespoon mango chutney

Method

1.Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, for 3 minutes or until soft. Add curry paste and spices; cook, stirring, 1 minute or until fragrant.

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

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

4.Sprinkle dahl with coriander; serve with chutney yoghurt.

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