Potato and chana dhal curry

Serves: 8 (1 meal + 1 frozen meal)

Time to make: 45 mins

Ingredients

More weights & measures

1 ½ cups chana dhal (yellow lentils)

2 tablespoons vegetable oil or peanut oil

1 teaspoon brown mustard seeds

2 teaspoons grated fresh ginger

2 cloves garlic, crushed

1 tablespoon dried coriandercilantroX

2 x 400g cans Indian-style tomatoes

1.2L water

1.5kg waxy potatoes, peeled, diced

4 cups cooked rice, to serve

4 cups blanched beans, to serve

handful chopped fresh coriandercilantroX, to serve

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Instructions

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1 Wash lentils well in several changes of water until water is clear. Drain.

2 Heat a large deep saucepan over a medium-high heat and add oil. Add mustard seeds. As seeds pop stir in ginger and garlic. Lightly fry for 30 seconds. Add coriander and fry for 30 more seconds.

3 Add tomatoes and lentils to pan. Cover with water. Bring to the boil then reduce heat and simmer for 30 minutes until lentils are soft. Add potatoes and simmer on a low heat for 15 minutes or until tender. Serve with rice, beans and sprinkle over coriander.

HFG tip

To freeze: Pack in a freezer-safe container. Freeze for up to 6 weeks. To thaw, defrost in microwave for 10 minutes then place in a saucepan on the stove top and reheat gently until simmering.

Nutrition Info (per serve)

Calories 425 cal

Kilojoules 1780 kJ

Protein 17 g

Total fat 5 g

Saturated fat 1 g

Carbohydrates 80 g

Sugar 6 g

Dietary fibre 8 g

Sodium 160 mg

Calcium 90 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.