Name: Dhal curry with chutney yoghurt
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 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

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.

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Serves 4

Prep

15M

Cook

30M

Total

45M

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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