These warming dishes from food writer Lucy Tweed can be reheated for a quick, nourishing dinner or reviving lunch
Mulligatawny & a flatty
Mulligatawny is like a slightly sweeter, slurpier dhal. It’s perfect for cooler evenings when you need something substantial. Rich and creamy, without being too heavy.
SERVES 4 PREP 25 mins plus resting COOK 50 mins MORE EFFORT V ❄
2 tbsp extra virgin olive oil, plus extra for the bowl 1 large onion, finely chopped 1 carrot, finely chopped 2 celery sticks, finely chopped 5cm piece of ginger, peeled and grated 3 garlic cloves, bashed 2 tsp curry powder 2 tsp ground turmeric 1 tsp garam masala 1 small sweet potato, peeled and chopped ½ cauliflower, cut into florets 1 green apple, peeled and grated 205g red lentils 1 tbsp vegetable bouillon powder drizzle of coconut milk, to serve lime halves and coriander, to serve (optional)
For the flatties
300g self-raising flour, plus extra for dusting 260g Greek-style yogurt 1 tbsp extra virgin olive oil
1/4 tsp sugar 1 tsp each cumin seeds, nigella seeds, caraway seeds and sesame seeds
1Heat the oil in a heavy-based saucepan over a medium-low heat and fry the onion, carrot and celery in for 15 mins until golden and soft. Add
tip
The flatties are best cooked fresh, but you can freeze the dough. Divide the flattened portions with baking parchment to stop them sticking to each other, then put them in an airtight container or bag and freeze. Defrost before cooking.
the ginger and garlic, and fry for a further 2 mins. Add the curry powder, turmeric and garam masala, and stir. Add the sweet potato, cauliflower, apple, lentils, bouillon powder and 2 litres water, and stir again. Bring to the boil, then reduce the heat to a simmer and cook with the lid ajar for 30 mins, or until soft.
2To make the flatties, combine the flour, yogurt, oil, 1 tsp salt and the sugar in a large bowl until a smooth dough has formed. This can be done with a stand mixer fitted with the dough hook, or by hand. If using a stand mixer, combine the ingredients for 2-3 mins on medium speed, then knead for another 7-8 mins. If working by hand, mix the dough in the bowl for 4-6 mins, then move it to a lightly floured surface and knead for 5-6 mins more until smooth and elastic (be careful not to overwork the dough).
3Lightly oil a large bowl and tip in the dough. Dust the top with some flour, then cover and leave to rest in a warm place for about 1 hr.
4When you ar
