Dhal with chutney yoghurt
SERVES 4 PREP + COOK TIME 30 MINUTES (+ STANDING)
1 tablespoon peanut oil1 large onion, sliced thinly2cm piece fresh ginger, grated finely2 teaspoons brown sugar¹⁄³ cup (75g) korma curry paste1 teaspoon ground cumin1 teaspoon ground turmeric1 teaspoon sweet paprika400g can diced tomatoes 250g cherry tomatoes1 cup (250ml) coconut milk400g can brown lentils, drained, rinsed400g can chickpeas, drained, rinsed2 tablespoons fresh coriander leaves, coarsely choppedRoti, steamed basmati rice, to serve CHUTNEY YOGHURT
2⁄³ cup (190g) Greek yoghurt (see tip)1 tablespoon mango chutney 1 Heat oil in a large heavy-based pan 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, coconut milk, lentils, chickpeas and 1 cup (250ml) water to…
