Coconut & Lentil Dahl
Tastes great and is packed with protein, iron and fibre!
Ingredients
- 200g split red lentils
- 400ml water
- 400ml coconut milk
- 250g finely chopped onions
- 75g dairy free margarine
- 5 garlic cloves, thinly sliced
- 2 tsp whole cumin seeds
- 1 1/2 tsp whole mustard seeds
- 4 cloves garlic
- 3 tsp turmeric
- 1 1/2 tsp chilli powder
- 4 thick slices fresh unpeeled ginger
- 450g roughly chopped tomatoes
- Sweet potato, cooked
- ground black pepper
- 1 tbsp fresh chopped coriander
- 1 tsp salt
Directions
- Fry onion in 50g of the margarine until golden.
- Add half the sliced garlic.
- Add cumin, mustard seeds and garlic cloves.
- Cook gently for about 5 minutes.
- Stir in turmeric and chili powder until well blended.
- Add lentils, water, coconut milk, ginger, tomatoes and cooked sweet potato.
- Bring to a simmer.
- Add pepper and cook gently, stirring occasionally for 30 - 40 minutes or until lentils are soft and have dissolved into the liquid.
- Remove the pan from the heat.
- Melt the remaining margarine in a small pan.
- When it gets frothy, add the rest of the garlic and stir until it starts to colour.
- Add this to the lentil mix.
- Add coriander and salt.
- Cover with lid and leave to sit for 10 mins. Remove ginger chunks and serve with vegan naan bread or any other type of flat bread.
Variation
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