That’s right, we’ve whipped up the best-ever dal curry to keep you warm this winter. You can enjoy it with some fragrant basmati rice.

SERVES 4 // COOKING TIME 40 min

INGREDIENTS
2 tbsp vegetable oil
½ onion, peeled and roughly chopped
3 garlic cloves, peeled and crushed
2 cm ginger, peeled and grated
1 small red chilli, finely chopped
3 tbsp curry powder
1 tsp ground smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground turmeric
½ tsp ground cinnamon
½ tbsp dried curry leaves
2 potatoes, peeled and diced
400 g tin chopped tomatoes
400 ml vegetable stock
200 ml coconut cream
¾ cup red lentils
1 tbsp lime juice
Salt and black pepper

METHOD
1. Heat oil in a pot. Add the onion, garlic, ginger, chilli, all of the spices, and curry leaves. Fry until fragrant, about 3 minutes.
2. Add the potatoes and fry for another 3 minutes, until golden.
3. Add chopped tomatoes, stock, coconut cream and lentils and bring to a simmer for 30 minutes, until the potatoes and lentils are soft.
4. Season with lime juice, salt and pepper and serve with rice.

Recipe, styling & photography: Anett Velsberg

Serve your dal with Vani Padayachee’s dhania murgh.