Red lentil dhal with carrot & sweet potato
Recipe type: Curries
Most dhals are served as part of a banquet, so we've added chunky vegetables to make it a complete meal.
- 1 onion
- 2 carrots
- 2 (400g) thin orange sweet potatoes (kumara)
- 60ml (1/4 cup) extra virgin olive oil
- 2 cloves garlic
- 4 sprigs curry leaves (see top tips)
- 1 tbs curry powder
- 400g can kidney beans
- 400g can cherry tomatoes or chopped tomatoes
- 200g (1 cup) red lentils
- ¼ bunch coriander or flat-leaf parsley
- 1½ tbs red wine vinegar
- Greek-style yoghurt and flatbread, to serve
- Peel and finely chop onion. Wash carrots and sweet potatoes, then cut into 1cm pieces with skins on. Heat oil in a large, deep frying pan or saucepan over medium heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until softened. Meanwhile, drain and rinse kidney beans.
- Peel and crush garlic and strip curry leaves from sprigs into pan. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add kidney beans, tomatoes, lentils and 750ml (3 cups) boiling water. Bring to a simmer, cover surface with a round of baking paper, then cook for a further 15 minutes or until vegetables are tender. If mixture is too thick, add a little more water. Meanwhile, roughly chop coriander leaves and stems.
- Add coriander and vinegar, stir to combine, then season with salt. Divide dhal among bowls, top with yoghurt and serve with flatbread.
The red lentils make a nice change to yellow. Fresh curry leaves are aromatic and have a curry-like flavour. Available from selected supermarkets and greengrocers. The dhal will keep in the freezer for up to 1 month. For a dhal variation, add a handful of corn kernels, spinach or chopped green beans during the last few minutes of cooking.