Cheap and cheerful spicy coconut dahl

Recipe from: 6 April 2016

Ingredients 17
Servings 1
Minutes 00:10

Ingredients

Serving Change
  • 1.5
    cup
    red lentils
  • 1/2
    cup
    brown lentils
  • 1
    onion – finely chopped
  • 3
    cloves
    garlic – crushed
  • 2
    Tbs
    fresh ginger – chopped
  • 1
    Tbs
    medium curry powder
  • 2
    tsp
    ground paprika
  • 2
    tsp
    ground cayenne pepper
  • 1
    Tbs
    tomato paste
  • 1
    can
    chopped tomatoes
  • 2
    tsp
    Worcestershire sauce
  • 6
    drops Tobasco sauce
  • 1/3
    can
    coconut milk
  • 2
    handful
    fresh coriander - roughly chopped
  • 1
    Tbs
    full cream yoghurt
  • salt and pepper to taste
  • 2
    Tbs
    olive oil
 

Method

00:10
 

Rinse the lentils and place in a medium sauce pan with 2 cups of water and 1 Tbs salt. Bring to the boil and reduce the heat to a simmer for 20 minutes or until the lentils are cooked through but not mushy. Drain and set aside.

In the same sauce pan (quickly rinse it out), heat the olive oil and sweat the onion until soft and translucent. Add the ginger and garlic and stir for half a minute. Add the curry powder, paprika, cayenne pepper, and tomato paste and stir on a medium low heat for 5 minutes.

Add the Worcestershire sauce and tobacco sauce and stir. Next, pour in the chopped tomatoes and the cooled lentils and mix through. Bring to a boil and then reduce to simmer for 10 – 15 minutes on a low heat. Pour in the coconut milk. Remove from the heat and stir in the chopped coriander.

Serve in bowls and top with a dollop of thick yoghurt.

Recipe: Tessa Purdon

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