Plant-Based
Red lentil dahl with spiced broccoli
1. Set oven to 200°C.
2. Cut broccoli into small florets, slice capsicum. Toss with oil, mustard seeds and cumin on a lined oven tray. Season with salt, roast for 20 minutes, or until tender.
3. Heat a large pan with oil over medium heat. Dice potatoes, slice spring onions and garlic. Cook for 5 minutes, or until softened. Roughly chop tomatoes, add to pan with curry leaves, spices and tomato paste. Cook, stirring, for an additional 2 minutes, or until fragrant.
4. Pour lentils, coconut milk and 2 cups of water into pan. Simmer, covered, for 15-20 minutes, or until cooked through. Remove from heat, squeeze in half lime juice. Wedge remaining lime.
5. Place flatbreads in oven to toast for 5 minutes. Slice chilli.
6. Divide dahl between four bowls, top with roasted broccoli and capsicum. Scatter with red chilli, serve with lime wedges.
2. Cut broccoli into small florets, slice capsicum. Toss with oil, mustard seeds and cumin on a lined oven tray. Season with salt, roast for 20 minutes, or until tender.
3. Heat a large pan with oil over medium heat. Dice potatoes, slice spring onions and garlic. Cook for 5 minutes, or until softened. Roughly chop tomatoes, add to pan with curry leaves, spices and tomato paste. Cook, stirring, for an additional 2 minutes, or until fragrant.
4. Pour lentils, coconut milk and 2 cups of water into pan. Simmer, covered, for 15-20 minutes, or until cooked through. Remove from heat, squeeze in half lime juice. Wedge remaining lime.
5. Place flatbreads in oven to toast for 5 minutes. Slice chilli.
6. Divide dahl between four bowls, top with roasted broccoli and capsicum. Scatter with red chilli, serve with lime wedges.
1 broccoli
1 red capsicum
1 tbsp oil, for cooking (P)
1 tsp mustard seeds (P)
1 tsp ground cumin
1 tbsp oil, for cooking
2 potatoes
1/2 bunch spring onions
1 garlic clove
2 tomatoes
1 curry leaves frond
2 tsp ground cumin
2 tbsp curry powder
2 tbsp tomato paste
200g red lentils (rinsed)
400ml coconut milk
1 packet rye flatbreads
1 red chilli
1 lime
salt and pepper, for seasoning
1 red capsicum
1 tbsp oil, for cooking (P)
1 tsp mustard seeds (P)
1 tsp ground cumin
1 tbsp oil, for cooking
2 potatoes
1/2 bunch spring onions
1 garlic clove
2 tomatoes
1 curry leaves frond
2 tsp ground cumin
2 tbsp curry powder
2 tbsp tomato paste
200g red lentils (rinsed)
400ml coconut milk
1 packet rye flatbreads
1 red chilli
1 lime
salt and pepper, for seasoning
