In support of the recently launched Healthy Returns Campaign by The Outdoor Media Association (OMA) (in partnership with Health and Wellbeing Queensland and Nutrition Australia), renowned Adelaide chef Karena Armstrong shares her delicious and healthy ‘summer dhal’ recipe.

The campaign aims to tackle obesity, with a focus on encouraging Aussies to eat more vegetables.

The Healthy Returns campaign will see new advertising signs rolled out across the country, encouraging Aussies to ‘buy in season for healthy returns’.

The OMA has gathered a group of leading Australian chefs including the Salopian Inn and Tasting Australia’s Karena Armstrong to lend their skills to the campaign, helping in sharing tasty, veggie-based recipes to feed the whole family.

OMA Healthy Returns Campaign

Summer Dahl

Makes enough for 6 | Preparation & cooking time, 35 minutes

  • 375g red lentils
  • 1 tsp turmeric
  • ½ tsp sea salt
  • 1L water
  • 400g ripe tomatoes-chopped
  • 200g zucchini diced
  • 200g eggplant diced + lightly steamed
  • 200g green beans sliced
  • 400ml coconut milk
  • 1 bunch coriander-washed and chopped
  • 100ml grapeseed oil
  • 50g ginger
  • 50g garlic
  • 1 tsp cumin seeds
  • ½ tsp fenugreek
  • 1 tsp black mustard seeds
  • 8 dried red chilli ( to taste)
  • Handful Curry leaves
  • Crispy shallots
  • Coriander
  • Extra tomatoes-cherry


  • Combine the lentils water turmeric and salt in a wide based saucepan.
  • Simmer for 10minutes, the red lentils will be soft.
  • Pre fry or steam the eggplant until just tender.
  • Add the prepared tomatoes, zucchini, eggplant, green beans, coriander and coconut milk to the pot. Stir through and simmer for 5-10 minutes until the vegetables are soft. 
  • In a fry pan heat the grapeseed oil. Add the garlic, ginger and fry until fragrant. Add the cumin seeds, mustard seeds, chilli and curry leaves. Fry until the mustard seeds pop and then add to the dahl. Season with sea salt and serve.