Name: Tomatoes stuffed with fruity dhal
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mediterranean
Ingredients: 100ml yellow split pea; 2 ½ tbsp sunflower oil; 1 small onion finely chopped; 2 garlic cloves crushed; 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

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Tomatoes stuffed with fruity dhal

Tomatoes stuffed with fruity dhal

Good Food team

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Easy

Prep: 15 mins

Cook: 50 mins

A star rating of 3 out of 5.4 ratingsRate

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Make beef tomatoes extra fruity with this delicious stuffed recipe

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100ml yellow split pea
2 ½ tbsp sunflower oil
1 small onion

finely chopped
2 garlic cloves

crushed
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

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Nutrition: per serving

kcal353
fat14g
saturates2g
carbs47g
sugars0g
fibre7g
protein13g
salt0.35g

low

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.

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 3 out of 5.4 ratings

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