This is another yummy recipe from http://www.taste.com.au. I add some baby spinach or broccolini to it for extra flavour and more veggies. Very quick and easy to make, only takes 30 minutes to make and serves 4. It is also very inexpensive and healthy. A good vegetarian dish, filling and sustaining and a great way to use up left over vegetables.
MasterChef – April 2012 , Page 48
Recipe by Sophia Young
Photography by Mark Roper
- 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
- 1/4 bunch coriander or flat-leaf parsley
- 1 1/2 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.