Caterina's Red Lentil Dahl
A tasty and budget friendly version of the classic. Vegetarian, vegan friendly and perfect for meat-free Mondays.
Servings: 8
Cost: $10
Ingredients
- 3 cloves garlic, chopped finely
- 5 cm piece of fresh ginger, chopped finely or 2-3 teaspoons dried
- 2 tspn turmeric
- 1 fresh chili or use up to 1 teaspoon of chili powder Adjust to your taste.
- 1 bract fresh curry leaves
- 3 tsp curry powder
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp garam masala
- salt and pepper
- 2 cups red lentils
- 2 400g tins of diced tomatoes
- 4 cups vegetable stock
- 300 mL coconut cream
- 2 tbsp peanut butter
- 1 lemon, juiced
- 1/2 cup fresh coriander
- 2 cups greens sliverbeet, spinach or kale
- 2 tbsp olive or coconut oil
Instructions
- Heat oil in a large saucepan over medium heat
- Sautee ginger, garlic and turmeric for 2 minutes
- Add the rest of the spices (except the fresh coriander and curry leaves) and stir for 1 minute
- Pour in the stock, lentils and tinned tomatoes and stir well, add the curry leaves
- Bring to a boil and then simmer, covered for 20 minutes, or until the lentils are cooked through. Stir frequently to prevent lentils from sticking to the bottom of the pan.
- Stir int he coconut milk and peanut butter and season with salt and pepper.
- Remove from heat and stir in the lemon juice and fresh coriander leaves. Remove the curry leaves.
- Serve with Basmati rice or garlic naan.
Notes
Taste great on the day of making. Tastes even better the next day.
Recipe freezes well for up to 3 months.