Tomatoes stuffed with fruity dhal

Tomatoes stuffed with fruity dhal

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Cooking time

Prep: 15 mins Cook: 50 mins

Skill level

Easy

Servings

Make beef tomatoes extra fruity with this delicious stuffed recipe

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
353
protein
13g
carbs
47g
fat
14g
saturates
2g
fibre
7g
sugar
0g
salt
0.35g

Ingredients

  • 100ml yellow split peas
  • 2½ tbsp sunflower oil
  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 1 tsp cayenne pepper
  • 1 tsp turmeric
  • 50g raisins
  • 100g cooked chickpeas
  • 2 tbsp mango chutney
  • 2 tbsp chopped fresh coriander
  • 4 large beef tomatoes

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Method

  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.
  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.
  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.

Recipe from Good Food Vegetarian Christmas magazine, December 2006

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tdhirh's picture
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really good starter!

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