Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle

Tarka Daal Stuffed Peppers with Crispy Potatoes and a Yoghurt Drizzle

Made With Our Classic Lentil Tarka Daal -
2 SERVES
SERVES 2-4
prep
8 MINS PREP
20 MINS COOK
25 MINS COOK
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.
Anjum Signature

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
  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.
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.
  • 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
  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.
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.
£3.00
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75p per 100g
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