Eat better, SPEND LESS

Make the most of your weekly grocery shop with these delicious, budget-conscious choices

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Tomato coconut dal

PREP 45 MINUTES COOK 40 MINUTES SERVES 4

1 tablespoon extra virgin olive oil

1 onion, finely chopped

3 garlic cloves, minced

1 tablespoon curry paste

250g (1 cup) red lentils, rinsed

1 kūmara, peeled, diced (see notes)

400g tinned crushed tomatoes

400ml tinned coconut milk

500ml (2 cups) vegetable stock

1 Heat olive oil in a large saucepan over medium heat. Add onion and garlic, cooking for 3-4 minutes or until softened. Stir in curry paste and cook for a further minute or until fragrant. Add lentils, kūmara, tomatoes, coconut milk and stock, stirring to combine. Bring to the boil.

2 Reduce heat to low and simmer for 25 minutes, stirring occasionally, or until the lentils and kūmara are tender and the dal has thickened.

Tomato coconut dal with baked fish

PREP 40 MINUTES COOK 15 MINUTES SERVES 4

4 x 200g firm, white fish fillets, skinless, boneless (see tip)

½ teaspoon paprika

Sea salt and freshly ground black pepper, to season

Extra virgin olive oil, to drizzle and serve

1 quantity tomato coconut dal (see right)

Basmati rice, Greek-style yoghurt, coriander sprigs (optional), lemon wedges, to serve

1 Preheat oven to 180°C/ 160°C fan.

2 Season fish fillets with paprika, sea salt and a little olive oil.

3 Place the tomato coconut dal in a shallow, ovenproof dish and nestle fillets into dal.

4 Bake for 12-15 minutes or until the fish is just cooked through and softly poached.

5 Serve with basmati rice and a dollop of yoghurt. Top with some black pepper and a drizzle of olive oil. Add coriander (if using) and lemon wedges on the side.

Notes