Vegan potato and tomato dal with mint chutney recipe

Ingredients

• 2 onions, diced
• 5 garlic cloves, crushed
• 3 potatoes, peeled and diced
• 250g cherry tomatoes (120g for dal and the rest for topping)
• 3 tbsp vegetable oil
• 1 tbsp garam masala
• 2 tsp turmeric
• 1 tsp ground coriander
• 300g red lentils, washed
• 1.2 litres vegan vegetable stock
• Kikkoman Soy Sauce
• Juice of 1 lemon
• 2 green chillies, halved and deseeded
• Handful fresh mint leaves
• Handful fresh coriander leaves
• 1 tbsp grated coconut
• 1 tbsp grated ginger
• 2 tsp sugar
• 250g pot plain oat yoghurt

Instructions

For the dal:

1. Heat up the oil in a small pan. Fry the onions, garlic and potatoes until soft but not brown.
2. Add the garam masala, turmeric and ground coriander and continue cooking for 1-2 minutes.
3. Add the lentils, 120g tomatoes and stock and cook for a further 30 minutes. Season with 4 tbsp Kikkoman Soy Sauce and lemon juice.

For the chutney:

1. Puree the chillies, herbs, grated coconut, ginger, sugar, 2 tbsp lemon juice, 2 tbsp Kikkoman Soy Sauce and a little water.
2. Quarter the remaining tomatoes. Serve the dal with the tomatoes on top, a spoon of the chutney and a drizzle of oat yoghurt.

Recipe by

Kikkoman