Chunky dahl with fresh coriander & mango chutney

Name: Chunky dahl with fresh coriander & mango chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp Vegetable oil; 2 onions, chopped; 4 garlic cloves, crushed; 4 tbsp Patak’s Rogan Josh Spice Paste (or other medium paste); 750 ml vegetable stock; 500 g sweet potatoes, scrubbed and cut into large chunks; 175 g red split lentils, rinsed; 3 tbsp tomato purée

This hearty dahl is made with red lentils, tender sweet potatoes and a rogan josh curry paste. It is served with a fresh, sweet homemade mango chutney.

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Gluten freeVegetarianLow fat2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp Vegetable oil
2 onions, chopped
4 garlic cloves, crushed
4 tbsp Patak’s Rogan Josh Spice Paste (or other medium paste)
750ml vegetable stock
500g sweet potatoes, scrubbed and cut into large chunks
175g red split lentils, rinsed
3 tbsp tomato purée

FOR THE CHUTNEY

1 small or ½ large ripe mango
2 salad onions, roughly chopped
6 pitted dates, chopped
½ x 28g pack fresh coriander, roughly chopped
2 tsp lime juice

Heat the oil in a large saucepan and gently fry the onions for 5 minutes until lightly browned. Add the crushed garlic and fry for another minute. Stir in the curry paste and stock, and bring to a gentle simmer.
Add the sweet potatoes and cook for 5 minutes. Stir in the lentils and tomato purée, cover with a lid and cook very gently for a further 15-20 minutes, stirring occasionally, until the lentils and sweet potatoes are tender but not completely collapsing.
Meanwhile, cut away the skin from the mango and discard the stone. Roughly chop the flesh and put it in a food processor with the salad onions, dates, coriander and lime juice, then blend until slightly pulpy but not completely puréed. Transfer to a small serving bowl.
Stir a dash of water into the dahl if the mixture is very thick, then ladle into shallow dishes. Serve with the chutney and naan bread.

Typical values per serving when made using specific products in recipe