Natives Wild Rosella Curry Dahl and Flat Bread
4
peopleServes
15
minutesPreparation Time
40
minutes Stove TopCooking Time
Ingredients
- DAHL
- 2 tbsp (40 mL) vegetable oil
- 1 onion, finely chopped
- 1 carrot, finely diced
- 1 potato, finely diced
- 1 x 20 g McCormick Native Wild Rosella Curry Rub
- 2 tomatoes, chopped
- 3 ½ cups (875 mL) vegetable stock
- 1 cup (250 g) dry red lentils, rinsed & drained
- 1 x 270 mL can coconut milk
- 60 g chopped baby spinach leaves, chopped
- FLATBREAD
- 2 cups (300 g) self-raising flour, sifted
- ½ tsp salt
- 300 g natural yoghurt
- 1 cup fresh parsley or curry leaves
- vegetable oil, extra
- To serve
- additional yoghurt, lime wedges, mint leaves & extra chilli flakes
Directions
- Heat oil in a large saucepan over MEDIUM heat. Add onion, carrot, potato and Wild Rosella Curry Spice Mix. Cook, stirring occasionally, for 5-6 minutes or until onion starts to soften. Add tomatoes and stock. Bring to a gentle simmer. Cook, uncovered, for 5 minutes, stirring regularly. Add lentils and coconut milk and cook for a further 20-30 minutes or until the lentils have broken down and dahl has thickened. Stir through spinach and allow to heat through.
- For the flatbread, combine the flour with ½ tsp salt. Add the yoghurt and herb of choice and bring dough together with a spoon. Turn out onto a work surface and knead until smooth. Divide into 6 balls and roll out into ovals.
- Heat a frying pan over HIGH heat, and brush both sides of the flatbread with oil. Cook for 3 minutes on each side or until golden and slightly charred. Set aside, keeping warm.
- Divide dahl among serving bowls and serve with yoghurt, lime wedges, mint leaves, optional fresh chilli and accompanying flatbread.
Recipe Tip
• Dahl is an incredibly versatile dish. Substitute red lentils for yellow split pea.
• To speed things up try adding canned pulses for additional texture and protein.
• Run out of time to make your flatbread? Serve with rice or store-bought flat breads.
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