RECIPES BY Rhiannon Lambert
Coconut Daal
- 20 MINS
- 4 SERVINGS
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