CHANA DHAL WITH CHUTNEY YOGHURT

PREP + COOK TIME 30 MINUTES SERVES 2

1 tablespoon peanut oil

1 large brown onion (200g),

sliced thinly

1½ teaspoons grated fresh ginger 2 teaspoons brown sugar

⅓ cup (75g) korma curry paste 1 teaspoon ground cumin 1 teaspoon turmeric

1 teaspoon sweet paprika

400g can diced tomatoes

250g cherry tomatoes

1 cup (250ml) water

1 cup (250ml) coconut milk

400g can brown lentils,

drained, rinsed

400g can chickpeas,

drained, rinsed

2 tablespoons fresh coriander

CHUTNEY YOGHURT

⅔ cup (190g) greek-style yoghurt 1 tablespoon mango chutney

1 Heat oil in a large saucepan over medium heat; cook onion, ginger and sugar, stirring, for 2 minutes or until soft. Add paste and spices; cook, stirring, for 30 seconds or until fragrant.

2 Add canned tomatoes, cherry tomatoes, the water, coconut milk, lentils and chickpeas to pan; bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until mixture has thickened slightly.

3 Meanwhile, make chutney yoghurt.

4 Serve dhal topped with coriander and dollops of chutney yoghurt.

CHUTNEY YOGHURT

Swirl ingredients together in a small bowl.