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RECIPES BY Rhiannon Lambert

Coconut Daal

  • 20 MINS
  • 4 SERVINGS
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Re-Nourish: A Simple Way to Eat Well

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Essential ingredients

200g red split lentils

1 tbsp olive oil

2 shallots, diced

3 cloves of garlic, crushed

1 green chilli, finely chopped

1 tsp curry powder

1 tsp turmeric

1 tsp cayenne pepper

Handful dried curry leaves

400ml can coconut milk

2 tbsp tomato puree

1 cinnamon stick

Juice 1 lime

Directions

  1. Boil the lentils according to packet instructions. With these I pop them in a pan, cover them in cold water, then simmer for 12 minutes.
  2. Meanwhile, fry the onion, garlic and chilli in olive oil until starting to soften (about 5 minutes). Add in all the spices and curry leaves and fry for a further 3 minutes.
  3. Pour in the tin of coconut milk and tomato puree, and pop in the cinnamon stick. Allow to simmer for 5 minutes before pouring in the cooked lentils. Stir thoroughly for a further 3 minutes.
  4. Serve with your cooked quinoa or brown rice, and sprinkle over some coriander!
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