Dahl with Mango Chutney Yoghurt
Ingredients
- 1 tbsp extra-virgin olive oil
- 1 brown onion, diced
- 1+1/2 tsp ginger, grated
- 1/3 cup korma curry paste
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1 tsp sweet paprika
- 400g canned tomatoes
- 250g cherry tomatoes
- 1 cup water
- 1 cup light coconut milk
- 400g canned brown lentils, rinsed and drained
- 400g canned chickpeas, rinsed and drained
- fresh coriander leaves, chopped, to serve
- brown rice, to serve
- 3/4 cup greek yoghurt
- 1 tbsp mango chutney.
Preparation
Heat oil in a large saucepan over medium heat
Add onion and ginger, stirring until soft
Add paste and spices and cook, stirring until fragrant
Add canned tomatoes, cherry tomatoes, water, coconut milk, lentils and chickpeas
Mix to combine and bring to the boil
Reduce heat and let simmer for 10 minutes, uncovered
In a small bowl, combine the yoghurt and chutney
Once rice is cooked, drain and divide between 4 bowls
Serve dahl with brown rice, coriander and mango yoghurt chutney