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Potato and Tomato Dal with Mint Chutney

Ingredients for 4 portions

Per portion: 2285 kJ / 546 kcal

For the dal

  • 2 onions
  • 5 garlic cloves
  • 250 g cherry tomatoes
  • 3 potatoes
  • 3 tbsp. vegetable oil
  • 1 tbsp. garam masala
  • 2 tsp. curcuma
  • 1 tsp. ground coriander
  • 300 g red lentils
  • 1.2 litres of vegan vegetable stock
  • 4 tbsp. Kikkoman Naturally Brewed Less Salt Soy Sauce
  • Juice of 1 lemon

For the chutney:


  • 250g oat yoghurt


Preparation time: 45 mins

Peel the onions and garlic. Dice the onions and crush the garlic. Wash the tomatoes. Peel, wash and dice the potatoes. Heat up the oil in a small pan. Fry the onions and garlic and until soft but not brown. Add the garam masala, curcuma and coriander and continue cooking for 1-2 minutes. Add the lentils, 120 g tomatoes and stock and cook for a further 30 minutes. Season with soy sauce and lemon juice.

To make the chutney, wash the chilies, halve them and remove the core, pith and seeds. Wash the mint and coriander, shake dry and puree in a blender with the chilies, grated coconut, ginger, sugar, lemon juice, soy sauce and a little water.

Quarter the remaining tomatoes. Serve the tomato dal with a topping of quartered tomatoes, a drizzle of yoghurt and the mint chutney.