Potato and Celeriac Dahl with Cucumber and Mint Yoghurt

Suitable for vegetarians. Omit yoghurt garnish for vegan version. Serves 4.

Ingredients:

• 1 celeriac, peeled and cut into small chunks, 
• 500g new potatoes, cut in half, 
• 1 red bell pepper, chopped into slices, 
• 1 onion, diced, 
• 6 cloves of garlic, minced, 
• 3 tbsp grated ginger, 
• 1 green chilli, finely chopped, 
• 1 cup green lentils, 
• 2 cups water, 
• 2 400ml cans coconut milk, 
• 4 tbsp curry powder, 
• 3 tsp turmeric, 
• 0.5 tsp cinnamon, 
• 0.5 tsp allspice, 
• 0.24 tsp ground cloves, 
• 0.5 cup unsweetened greek yoghurt, 
• 4-5 mini kirby cucumbers (or half of a large cucumber), grated or finely diced, 
• 5-6 mint leaves, finely sliced, 
• juice of 2 limes (1 for dahl, 1 for yoghurt), 
• Fresh coriander leaves for garnish. 

Method:

• Place a large pot over medium high heat with 2 tbsp of oil.
• Add onion and pepper and cook for 3-4 minutes or until soft.
• Add garlic, ginger, and chilli and cook for 2-3 minutes or until fragrant.
• Add the curry powder, turmeric, cinnamon, allspice, and clove and mix to combine.
• Add potato and celeriac along with the lentils and mix to combine.
• Add the coconut milk and water and mix. Bring to a boil and reduce heat to low. Cover and let simmer for 35-40 minutes or until the lentils are soft and the potato and celeriac are cooked through.
• Meanwhile, combine the yoghurt, grated cucumber, mint, and juice of one lime. Mix well and season to taste with salt and pepper. Add some more lime juice if the mixture is too thick or more yoghurt if it is too thin. Set aside.
• Remove pot from heat. Add juice of another lime and season well with salt and pepper.
• Serve with a scoop of cucumber and mint yoghurt and garnish with fresh coriander leaves.