Ingredients

• 1 onion
• 2 carrots
• 2 (400g) thin orange sweet potatoes (kumara)
• 60ml (1/4 cup) extra virgin olive oil
• 2 cloves garlic
• 4 sprigs curry leaves (see top tips)
• 1 tablespoon curry powder
• 400g can kidney beans
• 400g can cherry tomatoes or chopped tomatoes
• 200g (1 cup) red lentils
• 1/4 bunch coriander or flat-leaf parsley
• 1 1/2 tablespoons red wine vinegar
• Tamar Valley Greek Style Yoghurt, to serve
• Flatbread, to serve

Method

• Step 1 Peel and finely chop onion. Wash carrots and sweet potatoes, then cut into 1cm pieces with skins on. Heat oil in a large, deep frying pan or saucepan over medium heat. Add vegetables and cook, stirring occasionally, for 8 minutes or until softened. Meanwhile, drain and rinse kidney beans.
• Step 2 Peel and crush garlic and strip curry leaves from sprigs into pan. Add curry powder and cook, stirring, for 1 minute or until fragrant. Add kidney beans, tomatoes, lentils and 750ml (3 cups) boiling water. Bring to a simmer, cover surface with a round of baking paper, then cook for a further 15 minutes or until vegetables are tender. If mixture is too thick, add a little more water. Meanwhile, roughly chop coriander leaves and stems.
• Step 3 Add coriander and vinegar, stir to combine, then season with salt. Divide dhal among bowls, top with yoghurt and serve with flatbread.