Use-it-all silverbeet dhal
Looking for a new dinner idea to warm you up this autumn? Packed with veggies, this silverbeet dhal is sure to be a hit any day of the week.
- 20g butter
- 1 bunch silverbeet, stems chopped, leaves finely shredded
- 1 brown onion, finely chopped
- 1/4 cup (75g) korma curry paste
- 1 cup (200g) dried green lentils
- 400g can diced tomatoes
- 400g can coconut milk
- Greek-style yoghurt, to serve
- Coriander, to serve
- Pappadums, to serve
- Lime cheeks, to serve
Melt the butter in a saucepan over medium heat. Add the silverbeet stems and onion. Cook, stirring, for 2 mins or until the onion softens. Add curry paste and cook for 1 min or until aromatic.
Add the lentils, tomato, coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender. Stir in the silverbeet leaves. Cook for 5 mins or until silverbeet leaves are just wilted.
Divide the lentil mixture among serving bowls and serve with yoghurt, coriander, pappadums and lime cheeks.