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Dead-Easy Dahl
Rating:
Created by:
QAST
Cooking time:
25 mins
Prep time:
15 mins
Serves:
8
- Chrissy Buzzard
Category:
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Ingredients
4tbspolive oil
2brown onions, finely chopped
6cloves garlic, crushed
4tspfinely grated fresh ginger
3tbspmild curry powder
4tbspsalt-reduced tomato paste
3cupsdried red lentils, rinsed
2litressalt-reduced vegetable stock
800gsweet potato, peeled, cut into 2cm pieces
100gbaby spinach leaves
4tbspchopped fresh coriander
Natural yoghurt and toasted/warmed roti bread, to serve
Method
- Heat oil in a large saucepan. Add onion, garlic, and ginger. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft.
- Add curry powder. Cook, stirring for a further 1 minute.
- Stir in tomato paste, lentils, Campbell’s Real Stock and sweet potato. Bring to boil.
- Simmer, uncovered, stirring occasionally, for about 12 to 15 minutes, or until sweet potato and lentils are tender.
- Remove from heat. Stir in spinach and coriander.
- Serve with yoghurt and roti bread.
Recipe description
This easy Indian Red Lentil Dahl recipe is a must-try if you love a flavorful and healthy curry.
This recipe was created in collaboration with the Grains & Legumes Nutrition Council.
Variations
- Skip the natural yoghurt to make this dish vegan.
This recipe was developed as part of the Healthier Tuckshop Support Program funded by the Queensland Government through Health and Wellbeing Queensland.
