Easy vegetarian dahl dinner bowls

Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.

Ingredients

1. 1 tbsp Coles Simply Tomato Paste
2. 1 tsp garam masala
3. 2 tbsp vegetable oil
4. 500g (about 2 small) sweet potatoes, peeled, thickly sliced
5. 1 red onion, cut into thick wedges
6. 200g cauliflower, cut into florets
7. 20g butter
8. 1 brown onion, coarsely chopped
9. 1 zucchini, coarsely chopped
10. 1 garlic clove, crushed
11. 2 tsp Keens curry powder
12. 2 Coles Vegetable Stock Cubes, crumbled
13. 210g (1 cup) red split lentils, rinsed, drained
14. 250ml (1 cup) Coles Coconut Milk
15. 40g baby spinach, to serve
16. Fresh coriander sprigs, to serve
17. Select all ingredients

Directions

• Step 1

  Preheat oven to 220C/200C fan forced. Line a large baking tray with baking paper.

• Step 2

  Combine the tomato paste, garam masala and 1 tbsp oil in a large bowl. Add the sweet potato and toss until well coated. Season. Arrange on the prepared tray. Add red onion to the tray. Roast for 10 minutes. Add the cauliflower to the tray. Drizzle with the remaining oil and season. Roast for 20-25 minutes or until golden and tender.

• Step 3

  Meanwhile, melt the butter in a large saucepan over medium heat. Cook the brown onion and zucchini, stirring, for 5 minutes or until onion is soft. Add the ginger, garlic and curry powder. Cook for 1 minute or until aromatic.

• Step 4

  Increase heat to high. Stir 750ml (3 cups) water and stock cubes into the curry mixture. Bring to the boil. Add lentils. Reduce heat to low. Simmer, partially covered and stirring occasionally, for 20 minutes. Stir in coconut milk. Season. Simmer, uncovered, for 10-15 minutes or until lentils are tender and mixture is thickened. Remove from heat. Stand for 5 minutes to thicken a little more.

• Step 5

  Divide dahl among serving bowls. Top with roast vegetables, spinach and coriander, to serve.