Tomatoes stuffed with fruity dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
Skip to ingredients
- 100ml yellow split pea
- 2 ½ tbsp sunflower oil
- 1 small onionfinely chopped
- 2 garlic clovescrushed
- 1 tsp cayenne pepper
- 1 tsp turmeric
- 50g raisin
- 100g cooked chickpea
- 2 tbsp mango chutney
- 2 tbsp chopped fresh coriander
- 4 large beef tomatoes
Nutrition: per serving
- kcal353
- fat14g
- saturates2g
- carbs47g
- sugars0g
- fibre7g
- protein13g
- salt0.35glow
Method
step 1
Put the split peas in a pan with 600ml/1pt cold water. Bring to the boil and skim the surface to remove any scum. Reduce the heat and simmer for 20 mins. Heat oven to 190C/fan 170C/gas 5.
step 2
Meanwhile, heat 2 tbsp of the oil in a pan and cook the onion and garlic for 4 mins until softened. Stir in the spices, then cook for a further minute. Stir this mixture and the raisins into the split peas, then cook for a further 10 mins until soft and creamy. Stir in the chickpeas, chutney and coriander and heat through. Season to taste.
step 3
Slice the tops off the beef tomatoes and reserve. Scrape out the insides and discard. Spoon the dhal mixture into the tomatoes and replace the tops. Place on a baking sheet and brush with the remaining oil. Cook for 20 mins until the tomatoes have softened.
