30-MINUTE MASSAMAN DHAL CURRY

“If you don't like lentils, use one of Woolies' soup kits with fresh veggies and grains.”

Serves 4

A LITTLE EFFORT Preparation: 5 minutes Cooking: 25 minutes

Woolworths prepared chilli, lemongrass, ginger and garlic ½ of each cube Woolworths cubed butternut 500 g Woolworths cauliflower florets 300 g ghee 4T

Woolworths Blue Elephant massaman curry paste 1 x 70 g sachet red split lentils 400 g coconut milk 1 x 400 ml can

Woolworths organic chicken stock

1 x 500 ml carton lime 1, juiced sea salt, to taste red onion 1, thinly sliced mint 10 g, chopped, for serving coriander 10 g, chopped, for serving red chilli 1, chopped, for serving olive oil 1–2 T rotis or poppadoms, for serving

1 Preheat the oven to 200°C. Fry the chilli, lemongrass, ginger and garlic in 2 T ghee in a large wok until fragrant, about 1 minute.

2 Add the butternut and cauliflower and give the wok a good shake to coat all the veggies in the aromatics, then tip out onto a large baking tray. 3 Season and roast for 25 minutes, shaking the tray occasionally to ensure even roasting. 4 Add the remaining ghee and the curry paste to the wok and fry for 1–2 minutes over a medium heat. Add the lentils, stir to coat, then add the coconut milk and stock. 5 Bring to a simmer and cook for 20 minutes, or until the lentils are just softening but still have a bite. Massage the lime juice and a generous pinch of sea salt into the sliced onions. Serve with the dhal, topped with the roast vegetables and herb oil, rotis and poppadoms.

WINE: Springfield Wild Yeast

Chardonnay 2019