Trio of Vegan Curries: Tarka Dal, Sag AlooVegetable Curry
All three of these curries are naturally vegan, and perfect to serve up with Crosta & Mollica Organic Wholeblend Piadina when entertaining friends or cooking for the family. Serve with a bowl of dairy free yoghurt and stir through some freshly chopped mint, and sprinkle with paprika.
- Cook time:
- 70 mins
- Prep time:
- 15 mins
Indian inspired curries and flatbreads are regularly served together, the versatility and nutty flavour of Wholeblend Piadina lends itself superbly being an accompaniment to an Indian inspired feast. Lightly warm the Piadina as you finish the curries, then serve alongside and use them to mop up the delicious juices from your trio of delicious dishes.
With three equally tasty recipes, this is the perfect meal for a family to enjoy.
For the Tarka Dal:
Heat the oil in a large heavy based pan, add the onion and sauté for 5 minutes or until soft, pale and golden. Add in the garlic, ginger and spices and allow to cook for a minute whilst stirring.
Add the lentils to the pan with the lemon zest, juice and 600ml of water. Bring to the boil and then allow to simmer for 5 minutes. Stir well, cover and then reduce the heat and simmer for a further 15 minutes. The lentils should be soft and broken, allowing the mixture to become thicker. Add some more water if needed as the dal will thicken further as it cools. Check the seasoning and add salt and pepper to taste.
Spoon into a sharing bowl and sprinkle with fresh coriander before serving with warm Organic Wholeblend Piadina.
For the Sag Aloo:
Heat the oil in a large heavy based pan, add the onion and sauté for 5 minutes until soft, pale and golden. Add in the garlic, ginger and spices and allow to cook for a minute whilst stirring.
Add the cubed potatoes to the pan and stir well to ensure the spices coat them fully. Pour over 200ml water and season with a good pinch of salt and pepper. Cover and simmer over a gentle heat for 10 minutes, check that the potatoes are tender.
Stir in the spinach leaves and cook for a few more minutes until fully wilted. Adjust the seasoning to taste and serve with warm Organic Wholeblend Piadina.
For the Vegetable Curry:
Heat the oil in a large heavy based pan, add the onion and peppers and sauté for 5 minutes until soft. Add in the garlic and ginger and allow to cook for a minute whilst stirring. Add in the cubed butternut squash and curry paste and mix well. Add the chopped tomatoes and 150ml water, season with a good pinch of salt and pepper and cover.
Simmer over a medium heat for 15 minutes. Stir in the peas and bring back to the boil. Simmer uncovered for a further 5 minutes until the squash is tender.
Adjust the seasoning to taste and stir in the coriander. Serve with warm Organic Wholeblend Piadina.