Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle
SERVES 2-4
8 MINS PREP
COOKS IN 25 MINS
Looking for healthy meal ideas? This is a delicious vegetarian main course. It’s really versatile too – try adding spinach into the daal and serve with a side salad.
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Tailored to Taste
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.
Ingredients
- 1 packet The Spice Tailor Classic Tarka Lentil Daal (lentils included)
- 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
Method
- Cut the peppers in half lengthways and remove the seeds.
- 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.
- Meanwhile, cook the Tarka Daal as per package instructions but without adding any water and cook until quite dry.
- Fill the peppers with the lentil mixture and bake another 10m.
- Meanwhile, fry the cubed potatoes in a small splash of vegetable oil until crispy. Remove and drain on kitchen paper.
- Mix together the yoghurt, coriander and onions. Season to taste.
- Top each stuffed peppers with the crispy potatoes and drizzle with some yogurt coriander and spring onion mix and serve.
Tailored to Taste
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.
Ingredients
- 1 packet The Spice Tailor Classic Tarka Lentil Daal (lentils included)
- 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
Method
- Cut the peppers in half lengthways and remove the seeds.
- 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.
- Meanwhile, cook the Tarka Daal as per package instructions but without adding any water and cook until quite dry.
- Fill the peppers with the lentil mixture and bake another 10m.
- Meanwhile, fry the cubed potatoes in a small splash of vegetable oil until crispy. Remove and drain on kitchen paper.
- Mix together the yoghurt, coriander and onions. Season to taste.
- Top each stuffed peppers with the crispy potatoes and drizzle with some yogurt coriander and spring onion mix and serve.
Keep this recipe for later
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MADE WITH OUR DELICIOUS
Classic Lentil Tarka Daal
This is probably the most cooked dish in India as it is a healthy source of vegetarian protein and is very satisfying. These buttery lentils are lifted with warming spices, zingy ginger, savoury garlic, and tangy tomatoes.
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