It may be cold out there, but there’s curry in here! Tomato and Mushroom Dhal to be precise. So fresh and delicious, and ready in a matter of minutes. And if you’ve got the winter lurgy, this is just what the doctor ordered – healthy flu-fighting, selenium-rich mushrooms in a spicy sauce! #selenium #curry #hotmeal #vegetarian #freshmushrooms #eatmoremushrooms


Tomato and Mushroom Dhal


30ml oil

1 onion, diced

3 garlic cloves, crushed

15ml fresh ginger, finely grated

15ml curry paste

400g Portabellini mushrooms, halved

410g tin chopped tomatoes

2 x 410g tins brown lentils, drained

45ml plain yoghurt or thick cream

30ml fresh coriander, chopped

TO SERVE (optional)


naan bread


toasted coconut



1 Heat the oil in a pan and gently fry the onion and garlic for 5-7 minutes. Add the ginger, curry paste and mushrooms and cook for 3-4 minutes. Stir in the tomatoes and lentils and simmer for 5 minutes.

2 Top with yoghurt or cream and coriander. Serve with rice or naan breads, raita and/or toasted coconut.