Diced Potato & Dhal Curry
Diced Potato & Dhal Curry

Ingredients

500g McCain Diced Potatoes
1 large onion, finely chopped
2 Cups of red dhal
4 Cups vegetable stock or water
3 Tbsp oil
1 whole clove
2 tsp each, finely grated garlic and ginger
1 cinnamon stick
2 tsp of each, turmeric, chilli, cumin, coriander and garam masala
 
For sambal:
½ onion ,finely minced
1 tomato, de-seeded and finely cubed
2 Tbsp fresh coriander chopped
3 Tbsp white vinegar
1 tsp sugar

 

Directions

Prep Time: 10 -15 min

Cooking Time: 15 -20 min

Serves: 4 - 6 

 

  1. Microwave McCain Diced Potatoes as per packet instructions and set aside.
  2. To a large pot, add the cinnamon stick, clove, stock, dhal and cook until tender.
  3. Once cooked, remove the cinnamon stick and clove and strain, reserving the liquid.
  4. Place the dhal in a mixing bowl and blend until smooth using a hand stick blender or place the dhal into a food processor.
  5. In a medium pot, heat the oil to a medium-high heat, add the onion and cook until soft, about 3-4 minutes.
  6. Add in the garlic, ginger and spices, cook until fragrant.
  7. Add the cooked McCain Diced Potatoes to the  dhal and simmer for a few minutes. Season to taste with salt and pepper.
  8. To make the sambal, combine all the ingredients in a small bowl and serve along with toasted naan bread.