Pumpkin and cauliflower dhal
1 medium, chopped
4 clove(s), crushed
1 tbs, finely grated
Keen's Curry Powder, Traditional
dried chilli flakes
3½ cup(s), (875ml)
2 medium, coarsely chopped
300 g, (Japanese), peeled, cut into 2cm pieces
reduced-fat natural yoghurt
95 g, (mango)
- Heat oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, ginger, curry powder and chilli flakes and cook, stirring, for 1 minute or until fragrant.
- Add lentils, stock, tomatoes, pumpkin and cauliflower and bring to the boil. Reduce heat and simmer, covered, stirring occasionally, for 30 minutes or until lentils and vegetables are tender and dhal is thick.
- Remove dhal from heat and set aside for 5 minutes. Serve with yoghurt and chutney.