Dhal is always wholesome and delicious, but this version raises the bar with a creamy coconut base, mild spices and multiple veggies to keep things interesting. Plus, you'll quickly become addicted to the spicy flatbreads for dipping – they're easy to prepare and make this meal extra special!

Ingredients

1 drizzle	Olive oil
2	Brown onions
15 g	Fresh ginger
4	Garlic cloves
½ cup	Dried red lentils (Main)
40 g	Butter
2 tsp	Brown mustard seeds
100 g	Bengal curry paste, or use yellow curry paste
140 g	Tomato paste
1 tsp	Ground turmeric
4 cups	Water
1 tsp	Salt
1	400ml can coconut milk (Main)
2	Courgettes
2	Tomatoes
¼ tsp	Chilli flakes
8	Mini flour tortillas (Main)
60 g	Baby spinach leaves
5 g	Coriander leaves
200 g	Greek yoghurt (Main)

Directions

1. Finely chop the brown onion. Finely grate the ginger. Finely grate the garlic (or use a garlic press). Rinse the red lentils.
2. In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Add the onion and cook, stirring, until softened, 3-4 minutes. Add the ginger and garlic and cook until fragrant, 1 minute. Add a drizzle more olive oil and add the brown mustard seeds, Bengal curry paste, tomato paste and turmeric. Cook, stirring, until fragrant, 2 minutes.
3. Add the water, the salt, red lentils and coconut milk to the pan. Stir to combine well. Cover with a lid, reduce the heat to medium and cook until the lentils have softened, 20-25 minutes. Grate the courgette (unpeeled). Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the courgette and tomato. Cook until the veggies have softened. TIP: Add a splash of water if the dhal looks dry.
4. When you've added the veggies to the dhal, heat olive oil (2 1/2 tbs for 2 people / 1/3 cup for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) to the oil and cook until fragrant, 1 minute. Transfer the chilli-infused oil to a small bowl. Brush (or spread using the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat and add the tortilla. Cook until golden, 1 minute each side. Transfer to a plate lined with paper towel and repeat with the remaining tortillas.
5. When the dhal has finished cooking, stir through the baby spinach leaves until just wilted and season to taste with salt and pepper. Roughly chop the coriander.
6. Divide the creamy coconut dhal between bowls, top with a dollop of Greek yoghurt and sprinkle with coriander. Serve with the chilli flatbreads.