By Sophie Van Beek
Coconut dahl
6 steps
Prep:10minCook:20min
An alternative way to make my favourite dish is by adding coconut milk. I don’t make this as often purely because coconut milk is a bit more expensive but it still makes a regular appearance in our kitchen!
Updated at: Thu, 17 Aug 2023 02:28:38 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
23
High
Nutrition per serving
Calories434.6 kcal (22%)
Total Fat7.5 g (11%)
Carbs71.5 g (28%)
Sugars5.1 g (6%)
Protein24.3 g (49%)
Sodium697.6 mg (35%)
Fiber11.7 g (42%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1onion
large
3garlic cloves
olive oil
ginger
2 tspcurry powder
1 tspturmeric
1 tspchilli powder
black pepper
350gred lentils
900mlvegetable stock
Tin of coconut milk
lime
Juice of, saving some for garnish
Serve with
Instructions
Step 1
Blend the onion and garlic together in food processor or blender (this step is not essential and can be omitted if you do not own one).
Step 2
Add the onion and garlic mixture with a splash of oil into a large pan on medium heat and cook until transparent. Add water if needed.
Step 3
Add all of the spices and cook for a couple of minutes, again, adding more water if needed.
Step 4
Add in the coconut milk, red lentils, stock and lime juice and stir together.
Step 5
Bring to the boil and simmer for approximately 20 minutes. Cook for longer if you have the time as this will bring the flavours out even more.
Step 6
Serve with rice, your choice of steamed vegetables, a sprinkling of coriander and a squeeze of lime.
Notes
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