Makes 2 adult portions / 2-4 child portions (age dependant)

Suitable from: 6 months

Ingredients

• Oil for cooking

• 1 x white onion, diced

• 2 x garlic cloves, crushed 

• Thumb size piece of ginger finely grated

• 1 tsp cumin

• 1 tsp ground coriander

• 1 tsp turmeric

• 350g/ 1 ¾ cup red lentils (rinsed)

• 1 large sweet potato (peeled and diced) 

• 400g/14oz  tin of chopped tomatoes

• 400g/14oz  tin full fat coconut milk 

• Low salt stock cube

• 1 tsp mango chutney

• To serve: yoghurt/coconut yoghurt  

Method

1. Heat 1 tbsp of oil in a large pan, and add your onion diced, cooking on medium heat for around 5 minutes until soft.

2. Add your garlic (crushed) and finely chopped ginger and cook for a few minutes until soft.

3. Add your spices, and a little extra oil if you need it and put back on the heat for around 2-3 minutes.

4. Then to your pan add your lentils, chopped tomatoes, coconut milk, sweet potato/squash, mango chutney and a pint of stock made with a low-salt stock cube.

5. Give it a good stir, then add your lidded pan to a preheated oven at 180°C for 25-30 minutes or leave it to sit on the hob for a similar time at low to medium heat. You could also put this on at a lower temperature and leave it to slow cook for much longer.

Eat twice option: If you’re fortunate enough to have some dhal left, it works beautifully to make dhal burgers or patties for a mid-week lunch or evening meal. Simply add some plain flour* to your cold dhal, starting with 1 tbsp and adding as much as is needed until you can easily form a patty into your hands without it falling apart. Add your patties to an oiled pan, and cook on medium to high heat for 3-4 minutes on each side. Serve in a wrap or bun with a dollop of yoghurt mixed with mango chutney and fresh salad leaves.