These 2 delicious curries, lentil dhal and coconut fish are perfect for those cold winter evenings. PS for extra flavour, make them the day before!
Lentil dhal with roasted pumpkin and brinjal
SERVES 4 // TOTAL TIME 90 min
INGREDIENTS
For the roasted pumpkin and brinjal
Brinjal, cubed 1
Small pumpkin, chopped 1
Oil 2 tbsp
Cumin seeds 2 tsp
For the dhal
Oil 1 tbsp
Onion, finely chopped 1
Turmeric 2 tsp
Garam masala 1 tsp
Coriander seeds, crushed ½ tsp
Mustard seeds, crushed ½ tsp
Red chilli, seeded, finely chopped 1
Garlic cloves, minced 2
Fresh ginger, grated 3 cm
Red lentils 1 cup
Tin hopped tomatoes 1 × 400 g
Vegetable stock 1 cup
Tin coconut milk 1 × 400 ml
For the turmeric rice
Butter 1 tbsp
Garlic clove, minced 1
Turmeric 2 tsp
Basmati rice, washed 1 cup
Chicken stock 2 cups
Bay leaf, dried 1
To serve
Coriander sprigs Handful
Poppadoms
Double-cream yoghurt 1 cup
METHOD
1. Preheat the oven to 180ºC. Place the pumpkin and brinjal on separate baking trays. Toss with oil and cumin seeds.
2. Roast the brinjal for 20 min and pumpkin for 40 min.
For the dhal
1. Add the oil and onion to a pot over medium heat and fry. for 4 min. Add the spices, chilli, garlic and ginger. Fry for 1 min.
2. Add the tomatoes and stock. Bring to a boil, then reduce to a simmer and cover. Cook for 10 min. Add the coconut milk and lentils and cook for 7–10 minutes. Add the veggies.
For the turmeric rice
1. Cook the butter and garlic over medium heat for 1 min until fragrant. Add the turmeric and fry for 15 seconds.
2. Add the rice and stir, then add the stock and bay leaf.
3. Bring to the boil, then reduce to a low simmer. Cook for 12 minutes or until all the water has absorbed and the rice is soft and fluffy. Remove from the heat and leave, covered, to steam for 5 minutes.
To serve
1. Divide the rice between serving bowls and top with the dhal. Garnish with the coriander sprigs and serve with the poppadoms and yoghurt on the side.
Turmeric & coconut fish curry with green beans and baby corn
SERVES 4 // TOTAL TIME 45 min
INGREDIENTS
For the fish
Firm white fish fillets cut into cubes 750 g
Oil 2 tbsp
Turmeric 1 tsp
For the curry
Oil 2 tbsp
Yellow mustard seeds ½ tsp
Curry leaves 4
Red onion, finely chopped 1
Red chilli, finely chopped 1
Garlic cloves, minced 2
Piece ginger, grated 3 cm
Ground turmeric 1 tbsp
Tin chopped tomatoes 1 × 400 ml
Tin coconut milk 1 × 200 ml
Vegetable stock 1 cup
Baby corn 125 g
To serve
Lime cheeks
White rice, cooked
METHOD
1. Combine the fish, oil and turmeric into a bowl. Toss to coat, ensuring that all pieces of fish are covered.
2. Add the oil to a deep pan over medium heat. When hot, add the mustard seeds. When they begin to pop, add the curry leaves and onion. Stir for 5 minutes until the onion is soft.
3. Add the chilli, garlic, ginger and turmeric. Stir for about 30 seconds.
4. Add the tinned tomatoes, coconut milk and veg stock. Bring to the boil, then reduce to a simmer and cook for 15–20 minutes until reduced and thick.
5. Add the fish to the curry and simmer until cooked, 10 min.
6. Serve the fish curry with corn, lime cheeks and rice.
Recipes & styling: Sjaan van der Ploeg
Photography: Chanelle Naudt
We love Indian food especially this simple butter chicken! It may be simple, but it is still packed with flavour.
