Chaat Masala Lentils with Roasted Potatoes – Christine Bailey
A fabulous vegan dish, lightly spiced and topped with a creamy tamarind dressing you can serve this hot or cold. Vary the vegetables according to the season. I
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at christinebailey.co.uk.
Ingredients
- 700g new potatoes, halved
- 2tbsp olive oil
- 1tsp cumin seeds
- 1tsp fennel seeds
- 1 red onion, finely chopped
- 1 can of Puy or green lentils, drained
- 2 bunches of asparagus, trimmed and halved
- 150g baby spinach leaves
- To garnish : pickled red onions
- 200g Soy Greek Yogurt
- 2tsp Chaat Masala powder
- Juice of 1 lemon
- 2tsp xylitol
- 2tbsp tamarind paste
- pinch of chilli powder
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