Food & Wine
Tomato and mushroom dhal (Portabellini)
Serves 4 – 6
1 onion, diced
3 garlic cloves, crushed
15ml fresh ginger, finely grated
15ml curry paste
400g portabellini mushrooms, halved
1 x 410g tin chopped tomatoes
2 x 410g tins brown lentils, drained
45ml plain yoghurt or thick cream
30ml fresh coriander, chopped
To Serve (optional)
Heat the oil in a pan and gently fry the onion and garlic for 5-7 minutes.
Add the ginger, curry paste and mushrooms and cook for 3-4 minutes.
Stir in the tomatoes and lentils and simmer for 5 minutes.
Top with yoghurt or cream and coriander.
Serve with rice or naan breads, raita and/or toasted coconut.