Cheat's courgette dhal recipe

Method

1. Put the lentils in a large bowl, cover with cold water and leave to soak until needed. While the lentils are soaking, heat 1 tbsp oil in a large, lidded saucepan over a medium-high heat. Add the courgettes, half the onions and some seasoning, then fry for 8-10 mins until softened.
2. Meanwhile, toss the remaining onions in the flour. Heat the remaining oil in a frying pan over a medium- high heat and fry the onions for 10-12 mins, stirring regularly, until deep golden brown and crispy. Reduce the heat if they start to darken too quickly. Transfer to a plate lined with kitchen paper and leave to cool; they will crisp up more once cooled.
3. While the onions cool, add the garlic and tomato purée to the courgette pan, and cook for 2 mins. Add the curry sauce, then refill the jar with water and add to the pan with the stock pot. Drain and rinse the lentils, then add to the pan. Bring to a simmer, then bubble on a low-medium heat for 25-30 mins, stirring occasionally, until the lentils are cooked. Add a splash of water if it’s too thick.
4. Meanwhile, put the rice in a large, lidded saucepan with 700ml water. Bring to the boil, then reduce the heat to low, cover and simmer for 12-15 mins until the water has been absorbed. Set aside for 5-10 mins, still covered, until needed.
5. Stir the lime zest and most of the coriander into the dhal. Divide the rice between bowls and top with the dhal, crispy onions, lime wedges and remaining coriander to serve.

• See more Vegan curry recipes

• Freezing and defrosting guidelines

  Freeze dhal only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.