Quick and Easy Courgette Dhal

Ingredients

• 250 g cooked puy lentils
• 1 tin (400 g ) brown lentils
• 1 red onion, thinly sliced
• 1 medium sized courgette, chopped
• 1 beef tomato, chopped
• 2 tablespoons tomato purée
• 1 tablespoon coconut oil
• 1 teaspoon cumin seeds
• 2 bay leaves
• 1 cinnamon stick
• 5-6 cardamom pods
• ½ teaspoon turmeric
• 1 teaspoon ground coriander
• 1 tablespoon garam masala
• ½ teaspoon smoked paprika
• thumb sized piece of ginger, grated or minced
• 3-4 cloves of garlic, grated or minced
• 2 tablespoons mango chutney

To serve

• basmati rice
• naan bread
• fresh coriander
• crispy onions
• fresh chillies
• coconut yoghurt

Method

Chop the courgette into bite size pieces and thinly slice the red onion. Then grate the ginger and garlic and chop up the tomato.

Heat coconut oil in a pan, add the whole spices (cumin seeds, cardamon pods, a cinnamon stick and bay leaves) cook for 1-2 minutes. Add in the red onion and ground spices (turmeric, ground coriander, garam masala and smoked paprika) and stir together.

Add the grated ginger and garlic, and the chopped courgette. Stir again and add tomato purée and the chopped tomatoes until soft. Add the lentils and coconut milk and leave to simmer on a low heat with the lid on for 10-15 minutes.

Once ready, stir in some fresh coriander and mango chutney. Garnish with crispy onions, chopped coriander, fresh chillies and coconut yoghurt. Serve with rice and naan bread.