Sweetcorn Dhal with Tomatoes & Chickpeas
A light and flavoursome vegan recipe, delicious on its own, or served with warm flatbread. For a more generous (non vegan!) feast, it makes the perfect accompaniment to an Indian spiced roast chicken.
Ingredients
- 4 sweetcorn cobs
- 80ml (1/3 cup) extra virgin olive oil
- 1 onion, finely chopped
- 2 cloves garlic, finely chopped or crushed
- 1 tbsp mild curry powder
- 300g (1 1/2 cups) dried red lentils
- 1 litre (4 cups) vegetable stock
- 400g tin coconut milk
- 1 punnet (250g) grape or cherry tomatoes
- 400g tin chickpeas, drained and rinsed
- 1 tbsp pomegranate molasses
- 1 tsp sumac
- 1 generous handful each of coriander and flat-leaf parsely, roughly chopped
- 70g (1/4 cup) tahini
Method
- Using a box grater, grate 2 of the corn cobs into a bowl to make a rough purée, keeping all the juices and corn together. Slice kernels from the remaining 2 cobs with a small sharp knife and combine with the grated corn. Set aside.
- Heat 2 tbsp of the oil in a large pan over medium heat. Add onion, garlic and 1 tsp salt flakes and cook, stirring occasionally, for 3-4 minutes until onion has softened. Add corn and curry powder and cook, stirring occasionally, for 3-5 minutes until corn has softened. Stir through the lentils and the stock.
- Bring the mixture to the boil, then reduce heat to low and simmer, stirring regularly, for 10 minutes or until thickened. Add the coconut milk and cook for 5 minutes, or until the lentils are very soft and the mixture is thick and creamy.
- Meanwhile, halve tomatoes and add to a bowl with the chickpeas. Add remaining 2 tbsp oil, pomegranate molasses, sumac and fresh herbs. Season to taste and toss gently to combine.
- Spoon dhal into bowls, or pour into a large shallow serving dish, and scatter with tomato and chickpea salad. Drizzle over tahini, to taste, to serve.
- Recipe by Tom Walton, published in Delicious Magazine, March 2022
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