Lentil & Chickpea Dhal

Ingredients

  • 1 medium yellow onion, chopped
  • 2 teaspoons ginger, finely grated
  • 1/4 cup korma curry paste
  • 1 (400 g) can diced tomatoes
  • 1 (400 g) can brown lentils, drained, rinsed
  • 1 (400 g) can chickpeas, drained, rinsed
  • 250 mL coconut milk
  • oil for sautéeing

Equipment

  • cutting board and knife
  • grater
  • can opener
  • large saucepan
  • spoon

Prep time:

5

Yields:

10

Cook time:

4

Recipe attribution:

Nicole Everett

  1. Chop onion and grate ginger.
  2. Heat oil in a large saucepan over medium heat.
  3. Add the onion and ginger and cook, stirring for 5 minutes or until onion softens.
  4. Add the curry paste and cook for 1 to 2 minutes until aromatic, stirring constantly.
  5. Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine.
  6. Cook, stirring occasionally, for 10 minutes or until mixture thickens slightly.
  7. Serve with yoghurt and naan bread.