Makes
4
Ingredients
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4 Mission Garlic & Herb Naan Bread
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2 tbsp olive oil
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1 large red onion, thinly sliced
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2 garlic cloves, finely chopped
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2 tbsp medium Indian curry paste
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200g dried brown lentils
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750ml vegetable stock
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2 tbsp tomato paste
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250g cauliflower, cut into small florets
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250g broccoli, cut into small florets
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120g frozen peas, thawed
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2 tbsp chopped coriander leaves
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Fresh coriander leaves, to serve
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Natural yoghurt, to serve
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Instructions
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Step 1
Heat oil in a saucepan over medium heat. Add onion, garlic and curry paste. Cook, stirring, for 5 minutes, until onion is soft. Add lentils and stir well to coat. Add stock and tomato paste and bring to boil. Simmer, covered, for 15 minutes.
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Step 2
Add cauliflower and broccoli and simmer, covered, for 8 minutes until vegetables are tender. Add peas for final 2 minutes then stir in coriander.
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Step 3
Top dhal with coriander and serve with Mission Garlic & Herb Naan Bread and natural yoghurt.
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Step 4
For a child-friendly addition to this recipe, toss in a few diced carrots when adding the lentils. They’ll add a touch of sweetness and colour the kids will love.