Dinner ideas

Dhal curry with chutney yoghurt

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.


Chutney yoghurt


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.

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.


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