WHAT TO COOK?
“ If you’re not a fan of lentils, use one of Woolies’ raw veggie or grain soup mixes ”
“ Roasting the tomatoes in the caper brine intensifies their flavour ”
MONDAY’S EASY CURRY
30-MINUTE MASSAMAN DHAL CURRY
“If you don't like lentils, use one of Woolies' soup kits with fresh veggies and grains.”
Serves 4
A LITTLE EFFORT Preparation: 5 minutes Cooking: 25 minutes
Woolworths prepared chilli, lemongrass, ginger and garlic ½ of each cube
Woolworths cubed butternut 500 g
Woolworths cauliflower florets 300 g
ghee 4 T
Woolworths Blue Elephant massaman curry paste 1 x 70 g sachet
red split lentils 400 g
coconut milk 1 x 400 ml can
Woolworths organic chicken stock 1 x 500 ml carton
lime 1, juiced
sea salt, to taste
red onion 1, thinly sliced
mint 10 g, chopped, for serving
coriander 10 g, chopped, for serving
red chilli 1, chopped, for serving
olive oil 1–2 T
rotis or poppadoms, for serving
Preheat the oven to 200°C. Fry Add the butternut and cauliflower and give the wok a good shake to coat all the veggies in the aromatics, then tip out onto a large baking tray. Season and roast for 25 minutes, shaking the tray occasionally to ensure even roasting. Add the remaining ghee and the curry paste to the wok and fry for 1–2 minutes over a medium heat. Add the lentils, stir to coat, then add the coconut milk and stock. Bring to a simmer and cook for 20 minutes, or until the lentils are just softening but still have a bite. Massage the lime juice and a generous pinch of sea salt into the sliced onions. Serve with the dhal, topped with the roast vegetables and herb oil, rotis and poppadoms.
