Silverbeet dahl

Name: Silverbeet dahl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Asian, Indian
Ingredients: 20g butter; 1 bunch silverbeet, stems chopped, leaves finely shredded; 1 brown onion, finely chopped; 1/4 cup (75g) korma curry paste; 1 cup (200g) dried green lentils; 400g can diced tomatoes; 400g can coconut milk; Greek-style yoghurt, to serve; Coriander, to serve; Pappadums, to serve; Lime cheeks, to serve

3 steps

Prep:10minCook:30min

Updated at: Thu, 17 Aug 2023 06:41:11 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories533.9 kcal (27%)

Total Fat33.8 g (48%)

Carbs45.1 g (17%)

Sugars8.7 g (10%)

Protein19.3 g (39%)

Sodium641.8 mg (32%)

Fiber17.6 g (63%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

20gbutter

1 bunchsilverbeet

stems chopped, leaves finely shredded

1brown onion

finely chopped

¼ cupkorma curry paste

1 cupdried green lentils

400gcan diced tomatoes

400gcan coconut milk

Instructions

Step 1

Melt the butter in a saucepan over medium heat. Add the silverbeet stems and onion. Cook, stirring, for 2 mins or until the onion softens. Add curry paste and cook for 1 min or until aromatic.

Step 2

Add the lentils, tomato, coconut milk and 1 cup (250ml) water. Bring to the boil. Reduce heat to low. Cover and cook, stirring occasionally, for 20 mins or until the lentils are tender. Stir in the silverbeet leaves. Cook for 5 mins or until silverbeet leaves are just wilted.

Step 3

Divide the lentil mixture among serving bowls and serve with yoghurt, coriander, pappadums and lime cheeks.