Creamy Lentil & Veggie Dhal

In a large saucepan, heat the butter and a drizzle of olive oil over a medium-high heat. Cook the onion, stirring, until softened, 3-4 minutes. Add the ginger paste and garlic and cook until fragrant, 1 minute. Add a drizzle more oil, then add the Bengal curry paste, tomato paste and brown mustard seeds. Cook, stirring, until fragrant, 2 minutes.

Add the water, the salt, lentils and coconut milk. Stir well to combine. Cover with a lid, then reduce the heat to medium and simmer until the lentils are softened, 20-25 minutes. Meanwhile, grate the carrot. Roughly chop the tomato. In the last 10 minutes of cook time, remove the lid and stir through the carrot and tomato. Continue cooking until the lentils and veggies are softened.

TIP: Add a splash of water if the dhal looks dry.

When the dhal has 5 minutes remaining, heat some olive oil (2 tbs for 2 people / 1/4 cup for 4 people) in a medium frying pan over a medium-high heat. Add a pinch of chilli flakes (if using) and the salt and cook until fragrant, 1 minute. Transfer the chilli oil to a small bowl. Brush (or spread with the back of a spoon) some chilli oil over both sides of a mini flour tortilla. Return the pan to a medium-high heat. Add the tortilla and cook until golden, 1 minute each side. Transfer to a plate lined with paper towel. Repeat with the remaining tortillas.

When the dhal is ready, stir through the baby spinach leaves until just wilted, 1 minute. Season with salt and pepper to taste.

Pick and roughly chop the mint leaves. Divide the creamy lentil dhal between bowls. Top with the Greek-style yoghurt and mint. Serve with the chilli flatbreads.