Creamy Coconut Dhal & Chilli Flatbread with Greek Yoghurt

Ingredients

• 1 x brown onion

• 1 x knob ginger

• 2 x clove garlic

• 1 x packet red lentils

• ½ x sachet curry paste

• 1 x sachet tomato paste

• 1 tbsp Turmeric Goodness - Golden Glow

• 1 x tin coconut milk

• 1 x carrot

• 1 x tomato

• A pinch of chilli flakes

• 4 x mini flour tortillas

• 250g baby spinach leaves

• A bunch of coriander

• 1 x tub of yoghurt - greek or coconut

• 1 x tbsp olive oil

• 20 g butter or nuttelex

• 2 cups of water

• ½ tsp salt

Method

1 - Finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils.

2 - In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the garlic and ginger and cook until fragrant, 1 minute. Add another drizzle of olive oil and the brown mustard seeds, curry paste (see ingredients list), tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.

3 - Add the water, the salt, red lentils and coconut milk to the pan. Stir well to combine. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. Grate the carrot (unpeeled). Roughly chop the tomato. In the last 10 minutes of cook time, stir in the carrot and tomato. Continue cooking until the lentils and veggies have softened. TIP: Add a splash of water if the dhal looks dry.

4 - Once you've added the veggies to the dhal, heat olive oil (2 tbs for 2 people / 4 tbs for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush chilli oil over both sides of a mini flour tortilla (or spread using the back of a spoon). Return pan to a medium-high heat and add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with remaining tortillas and chilli oil.

5 - When the dhal has finished cooking, stir through the baby spinach leaves until just wilted. Season to taste with salt and pepper. Roughly chop the coriander.

6 - Divide the creamy coconut dhal between bowls, top with Greek yoghurt and sprinkle with coriander. Serve with the chilli flatbreads.