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.

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