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.

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Dhal curry with chutney yoghurt
  • 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


Dhal curry with 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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