For me, dhal is true comfort food. Humble red lentils are transformed with warming spices into a dinner that never fails to satisfy. This version has a fruity twist and a cooling coconut yoghurt for balance.

I love tucking into something savoury and spicy and then biting into a fruity chunk of mango, sweet and delicious! Don’t be afraid to add lots of fresh coriander for a fresh flavour amongst the spices; and when you think it can’t get any better, top with a generous spoonful of coconut yoghurt. It’s creamy and cooling, adding a hint of sweetness but remaining perfectly balanced.
Serve in a bowl with warmed chapatis. Dip in for fuss-free comfort eating. 
Serves 2
1 tbsp olive oil
1 onion, chopped finely
2 cloves of garlic, crushed
2cm piece of ginger, grated
1 green chilli, seeds removed and chopped finely
½ tsp cumin seeds
1 tsp turmeric
1 tbsp medium curry paste
200g red lentils
1 litre vegetable stock
1 mango, peeled and stone removed, chopped into small chunks
Juice of 2 unwaxed limes
Handful of coriander leaves, roughly chopped          
2 tbsp coconut yoghurt
1.  In a large pan, add the oil and onion and cook over a medium for 2 minutes until softened but not browned. Add the garlic, ginger, chilli, cumin seeds and turmeric and cook for another 2 minutes. Stir in the curry paste.
2.  Add in the lentils and the stock to combine all the ingredients. Reduce to a low-medium heat, place a lid on the pan and simmer for 20 minutes, stirring occasionally
3. When the lentils have broken down and the stock absorbed, stir in the mango and squeeze over the lime juice. Add the chopped coriander just before serving and add a generous spoonful of coconut yoghurt on top of each portion.

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