Red lentil dahl

Red lentil dahl

Tags

Vegan
Indian

Cook

Ingredients

  • 6 cloves garlic, minced
  • 2 inch piece of fresh ginger, diced
  • 1 tsp ground turmeric
  • 1-2 chillies, diced
  • 1 tsp ground cumin
  • 1 tsp mustard seeds
  • 1 tsp ground coriander
  • 1 tsp chilli powder
  • 2 tsp curry powder
  • 1 tsp garam masala
  • 1 cup red lentils
  • 2 cups vegetable stock
  • 1 can crushed tomatoes
  • 1 can full-fat coconut milk
  • 3 tbsp unsweetened creamy almond butter
  • ½ a lemon, juiced
  • ½ cup coriander, roughly chopped
  • Naan
  • Rice

Steps

  1. Rinse the lentils in cold water until the water runs clear.
  2. Heat the wok and add coconut oil.
  3. Once the oil is shimmering, add the garlic, ginger, and chillies and cook for 2 minutes.
  4. Add the spices salt and pepper to taste, and cook for 30 to 60 seconds until fragrant.
  5. Pour in the stock, and scrape up any browned bits on the bottom of the pot.
  6. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat, cover and simmer for 20 to 25 minutes.
  7. Clean and cook the rice.
  8. Remove the lid and stir in the coconut milk, almond butter, salt and pepper.
  9. Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy.
  10. Finally, stir in the lemon juice and coriander, and turn off the heat.