My vegan creamy coconut dhal has hit the jackpot. A creamy, coconutty mildly spicy lentil curry, made from some of the best healing ingredients; ginger, chilli, turmeric, coriander and garlic.
I have never been to India (my day will come) but I have always had a huge soft spot for all of their different types of cuisine.
Coconut dhal (or dal) being one of my favourites and it is surprisingly the simplest. This would go really well with some of my homemade flat-bread. It really is a dish that will cost you no more than $8 (if not less) to make for four people. A great one to make this weekend, freeze the rest for the week.
There are so many benefits to using fresh herbs and spices in your food. Not only they can aid bloating, inflammation, high blood pressure to colds and flu. Fresh turmeric is a winning spice for digestive disorders. The fresh coriander leaves are a high source of vitamin C and will be able replace any vitamin C that would have be lost during cooking.
Take about 45 minutes to make
*Tip best served with rice & flat bread
200g Red Lentils, washed until water runs clear
1 Thumb Fresh Turmeric (or 2 Tsp Turmeric)
1 Tsp Cinnamon
750ml Cold water
1 Tin Organic Coconut Milk
1 Tsp Sea Salt
1 Tbsp Coconut Oil
1 Red Onion, finely diced
1 Red Chilli, finely sliced
2 Garlic Cloves, crushed
3 Thumbs Ginger, grated
1 Tsp Cumin
1 Tsp Garam Masala
1 Tin Tomatoes
1 Veggie Stock Cube
I bunch coriander leaves to serve
- In a large sauce pan, add the washed lentils, add 900ml cold water, turmeric and cinnamon. Let it boil for about 25-30mins until lentils are soft/mushy.
- When lentils are cooked, add coconut milk and pinch of sea salt, be sure not to boil, but let it simmer until it has thickened
- In a frying pan add coconut oil, followed by onions and chilli, let it fry on a medium heat until soft, before adding ginger and garlic. Let it sizzle for a couple more minutes before adding the spices of cumin and garam masala. Toss and let the flavours all blend for 3-5 minutes.
- Add tinned tomatoes, stock cube and 1/2 cup water. Bring it to the boil then let is simmer for 5-7 minutes before adding it back to the coconutty dhal. Stir in well, season with a little more salt if needed and then finish with a good garnish of coriander.