Wild by Tart's store cupboard vegetable dhal recipe

Founded by Jemima Jones and Lucy Carr-Ellison, Wild by Tart restaurant brings big flavours and laid-back cool to Belgravia. Recreate the restaurant's wholesome, hearty fare at home with this simple recipe that uses store cupboard ingredients.

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Storecupboard vegetable dhal

Ingredients – serves 4

1 onion, chopped
5cm piece root ginger, grated
1 cinnamon stick
3 garlic cloves, sliced
1 tbsp cumin seeds
2 tsp coriander seeds, crushed
1-3 (depending on how spicy you like it) whole bird's-eye chilies, deseeded and chopped
large bunch coriander stalks, chopped
1 tbsp curry powder
1 tsp turmeric
Choice of vegetable (choose between, or mix):
- 1 large aubergine, cubed
- 1 large cauliflower, cut into florets
- 2 sweet potato, cubed
- 1 small squash, deseeded and cubed
handful dried apricots, chopped
1 tin of tomatoes
1 tin of coconut milk
500ml stock (chicken or vegetable)
200g mixture of red, orange and yellow lentils (nice to have the mixture)
1 tsp honey (optional)

For the tarka (optional)

1 tbsp coconut oil, or sunflower oil
3 garlic cloves, sliced
1 large red chilli, sliced
1 tsp cumin seeds
1 tsp nigella seeds
small bunch of curry leaves

Green chutney

2 tbsp desiccated coconut
5 tbsp yoghurt
small bunch coriander
small bunch mint
1 lime, zest and juice
1 garlic clove
2.5cm piece root ginger, peeled
1 green chilli, deseeded
1 tsp ground cumin
salt

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Method

1. Cook the onion, ginger, cinnamon sticks and garlic on a low heat until translucent, then turn up the heat and add the cumin seeds, coriander seeds and chilli and fry for 5 mins, stirring, taking care not to burn it.

2. Add the curry powder, turmeric, your chosen vegetables, dried apricots and cook for a further five mins allowing to caramelise a little. Next add the tomatoes, coconut milk, stock and lentils. Allow to simmer for 45 mins. Add honey if desired and season with salt and pepper.

3. Meanwhile, make the tarka if desired. Spoon the coconut oil into a pan and then add the garlic slices, chilli, cumin seeds, nigella and curry leaves. Cook on a low heat, stirring, until the garlic turns golden. Set aside, and keep warm.

4. To make the green chutney, put desiccated coconut into a cup and pour on enough boiling water to cover. Once cooled and softened (around 20 mins), drain and add to a blender with the remaining chutney ingredients. Blitz until smooth. Best served a few hours after resting.

5. When ready to serve, spoon the dhal into bowls, spoon over the tarka and dollop on the chutney.