ASSORTMENT

Creamy Vegetarian Red Lentil Dahl

Dahl is a warming 1-pot vegetarian curry that uses almost only your pantry staples, making this dish easy and affordable. Red lentils are cooked in fragrant spices and coconut milk until thick and creamy, served with rice or homemade flatbread.

INGREDIENTS Ingredients

Coconut oil
1 brown onion (diced)
2 garlic cloves (crushed)
1 Tbsp ginger (grated)
1 red chilli (finely sliced)
½ tsp mustard seeds
¼ tsp cardamon seeds
1 tsp cumin seeds
1 tsp turmeric
1 tsp garam masala
1 Tbsp curry powder
1 ½ cups of dried red lentils (rinsed and drained)
3 ½ cups of water, vegetable stock or bone broth
400ml coconut cream

1 ½ cups basmati rice
1 portion of homemade flatbreads (optional)
1 head broccoli (cut into florets)
½ cup coriander
¼ cup cashews (cashews)
1 red chilli (finely chopped)‍
Pickled onions (optional)

METHOD Method

If you are cooking the flat breads, start by preparing the dough.
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Add 1-2 Tbsp of coconut oil to a large pot or pan over medium heat, add the onion, garlic, ginger and chilli and cook for 5 minutes or until the onions are nice and soft.
Add 1 Tbsp of coconut oil to the onion mix, along with mustard seeds, cardamon seeds, cumin seeds, curry powder and garam masala; cook for 1-2 minuter or until fragrant.
Add the lentils, water and coconut cream and bring to the boil.
Once boiling turn down to a low heat, pop the lid on and let simmer for 20 minutes or until the lentils are tender. Be careful as it’s easy for the lentils to overcook and become chalky.
While the dahl is simmering, cook the rice as per the packet instructions or shape, roll and pan fry the flatbreads.
Remove the lid and turn up the heat to let the Dhal reduce slightly.
Steam the broccoli for 3-5 minutes or until cooked through but it still has a nice crunch.
Once cooked serve the dahl over cooked rice, then top with fresh coriander, roasted cashews, fresh chilli and some pickled onions.