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Spicy lentil dhal

  • 4servings
  • 80minutes
  • 400calories

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Source: allrecipes.co.ukReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, C, E, P
MineralsManganese, Silicon, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tbsp sunflower oil

  2. 1 large onion, chopped

  3. 1- 2 garlic cloves, crushed

  4. 2 tbsp finely chopped fresh root ginger

  5. 2 tbsp mild curry paste

  6. 175g (6oz) red lentils

  7. 1 tsp ground cumin

  8. 1 tsp turmeric

  9. 450g (1lb) small new potatoes, halved

  10. 1 small cauliflower, broken into florets

  11. 1 red pepper, deseeded and coarsely chopped

  12. 4 tomatoes, skinned and quartered

  13. 225g (8oz) baby spinach leaves

  14. handful of fresh coriander leaves

  15. For the chutney

  16. 3 carrots, coarsely grated

  17. 1 green chilli, deseeded and finely chopped

  18. juice of 1 lime

  19. 2 tbsp chopped fresh coriander

Instructions Jump to Ingredients ↑

  1. Heat the oil in a large saucepan over medium-low heat. Add the onion, garlic and ginger, and cook for 5 minutes. Stir in the curry paste and cook for a further 2 minutes.

  2. Stir in the lentils, cumin, turmeric and 1 litre (1¾ pints) water. Bring to the boil, then cover the pan and simmer gently for 10 minutes. Stir in the potatoes and cook for 10 minutes, then add the cauliflower and cook for another 10 minutes. Add the pepper and tomatoes, and simmer for 5 minutes.

  3. Meanwhile, prepare the chutney. Mix together the grated carrots, chilli, lime juice and chopped coriander. Transfer to a serving dish.

  4. Stir the spinach into the curry and cook for 2 minutes or until just wilted. Stir in the coriander leaves and serve with the fresh carrot chutney.

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