Creamy Potato Dal - Save Recipe Below

• gesamtzeit: 30 minutes

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This is one of the first meals I started cooking regularly when I left home (Canberra) to move to Sydney back in 1999. I used to make a big batch on Sunday then reheat it to have with a pitta bread for lunch. Whenever it’s cold or gloomy it’s one of my go to comfort foods 🥰

Nutrition - 4 x 500kcal (20P, 77C, 12F) + 11g fibre

Ingredients - 4 serves (huge)

15ml olive oil

1 tbsp cumin seeds

1 large onion

3 cloves of garlic

I tbsp grated ginger

2 tbsp curry powder

1 tin of tomatoes

800g potato flesh

700g chicken stock

200g red lentils

400ml reduced fat coconut milk

Coriander

3 limes

Salt and pepper

Anweisungen

Heat the oil in a sturdy pot

Add the cumin seeds, then onion, then garlic and ginger. Cook gently until everything is soft and smells great.

Add the curry powder then mix in the tin of tomatoes to form your base (I forgot the tomatoes)

Add the potatoes, then chicken stick and lentil. Bring to the boil then reduce the heat and allow to simmer for 30 minutes (make sure to give it the odd stir)

When the potatoes soften mash the mixture till all the big chunks of potato fall apart.

Finish by adding in the coconut milk, coriander and lime juice

This is a bloody big pot of soup. I’ve made it up to four serves of 500 calories to compare the satiety data, but it easily makes 6-8 serves. Particularly with a pitta or some toast. I personally add a bunch of black pepper and a splash of olive oil at the end.

I adore this meal. It’s happiness in a bowl for me. I’m going to buy some really good bread and have it for lunch again tomorrow 😎

What’s your comfort food?