Name: Cheap and cheerful spicy coconut dahl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Can Be Frozen
Ingredients: 1.5 cup lentils red; 1/2 cup lentils brown; 1 onion finely chopped; 3 garlic cloves, crushed; 2 fresh ginger chopped; 1 curry powder medium; 2 tsp paprika ground; 2 tsp cayenne pepper ground; 1 tomato paste; 1 tomatoes chopped; 2 tsp Worcestershire sauce; 6 Tabasco sauce; 1/3 coconut milk; 2 fresh coriander roughly chopped; 1 yoghurt full cream; salt and freshly ground black pepper to taste

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Ingredients (16)

1.5 cup	lentils — red
1/2 cup	lentils — brown
1	onion — finely chopped
3	garlic — cloves, crushed
2	fresh ginger — chopped
1	curry powder — medium
2 tsp	paprika — ground
2 tsp	cayenne pepper — ground
1	tomato paste
1	tomatoes — chopped
2 tsp	Worcestershire sauce
6	Tabasco sauce
1/3	coconut milk
2	fresh coriander — roughly chopped
1	yoghurt — full cream
	salt and freshly ground black pepper — to taste

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Method:

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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