Korma-Style Dhal with Sweet Potatoes and Cauliflower

It seems to be a night for wintry meals. The heating came on full, and we ate drgourmet's Braised Tuna with Ginger and Plum Sauce. Following on from the previous post, I also came across this in my recipe cards – similar but with more veggies. Waitrose again, November 2005.

Recipe for 4, 407 cals per portion

  • 1 large onion, thickly sliced
  • 3 tbsp Patak's Mild Korma Curry Paste
  • 1 large sweet potato, peeled and diced
  • Seeds from 8 cardamom pods
  • 250g Waitrose Cooks' Ingredients Le Puy Green Lentils
  • 750ml Waitrose Cooks' Ingredients Vegetable Stock
  • 1 large cauliflower, separated into small florets
  • 20g pack fresh coriander, stalks and leaves roughly torn

Put the onion and curry paste into a large flameproof casserole with a lid. Cook over a low heat, stirring continuously, for 3-4 minutes. Add the sweet potato and cardamom seeds and continue to cook for a further 3-4 minutes.

Add the lentils and stock to the casserole and bring to the boil, cover and simmer for 15 minutes.

Remove the lid and add the cauliflower. Bring back to the boil and simmer for a further 8-10 minutes or until the sweet potato and lentils are both tender and the stock has been absorbed.

Stir in the coriander and season to taste.

Suggests serving with a dollop of natural yogurt, which would be good – I often add some fat-free yoghourt to Indian food, sometimes with a spoonful of lime pickle resting on top – and an Indian bread such as Peshwari Naan, but that would be very sweet and fatty – not necessary. Some plain boiled rice would be fine, or a lower fat bread like a chappati. And I think you probably don't need Puy Lentils which are spensive. Brown ones, or even split yellow peas, would be OK. It'd be a good duvet-lifter, tho …

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