Super tasty and economical this dahl  ticks many boxes, including being vegan.

 

Prep time 10 minutes

 

 

 

 

• Cook time: 30 minutes

Yield: 4

Ingredients

• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, crushed
• 2 teaspoons finely grated fresh ginger
• 1 ½ tablespoons mild curry powder
• 2 tablespoons tomato paste
• 1 ½ cups dried red lentils, rinsed
• 1 litre (4 cups) Campbell’s Vegetable Real Stock
• 400g kumara, peeled and chopped into 2 cm chunks
• large handful baby spinach leaves
• 2 tablespoons chopped fresh coriander
• warmed roti bread to serve

Method

Heat the oil in a large saucepan.  Add the onion, garlic and ginger.  Cook, stirring occasionally for 3-4 minutes or until sofened.  Add curry powder.  Cook, stirring for a further 1 minute. Stir in the tomato paste, lentils, stock and kumara.  Bring to the boil. Simmer, uncovered, stirring occasionally for about 12-15 minutes or until the kumara and lentils are tender. Remove from the heat, stir in spinach and coriander. Serve with yoghurt and roti bread.