Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
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This makes a delicious healthy vegetarian (or vegan if you use dairy free yoghurt) main course with a side salad. You can leave off the potatoes or add a different vegetable. You can also add some spinach into the daal when cooking it.
Classic Lentil Tarka Daal
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  • 1 packet The Spice Tailor Classic Tarka Daal
  • 2 long red Romano peppers or normal peppers
  • 1 medium potato - peeled and cut into small cubes
  • 2 tbs. chopped coriander
  • 2 tbs. chopped spring or finely chopped red onion
  • 4 tbs. plain yoghurt
  • Salt and freshly ground pepper to taste
  • Vegetable oil
  1. Cut the peppers in half lengthways and remove the seeds.
  2. Place onto a baking tray and drizzle with 2 tsp of oil. Season with salt and pepper. Roast in a preheated 190c oven for 10 minutes.
  3. Meanwhile, cook the Tarka Daal as per package instructions but without adding any water and cook until quite dry.
  4. Fill the peppers with the lentil mixture and bake another 10m.
  5. Meanwhile, fry the cubed potatoes in a small splash of vegetable oil until crispy. Remove and drain on kitchen paper.
  6. Mix together the yoghurt, coriander and onions. Season to taste.
  7. Top each stuffed peppers with the crispy potatoes and drizzle with some yogurt coriander and spring onion mix and serve.
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