Magic Mixed Dhal
With Christmas
just around the corner, you're probably in such of a low cost, low carb lunch
that's not only light and healthy but also extremely tasty and incredibly easy.
Well, look no further! This vegetarian curry/stew is all of those things and
more.
Made up of mainly store cupboard ingredients - in fact, I came up with this as I had a couple of opened bags of lentils that I wanted to use up – this recipe is a doddle to make and a pleasure to eat. With a mix of curry spices and the comforting taste and texture of coconut milk, this feels like a treat but without any of the guilt. I like to serve it in a bowl with a naan bread to scoop it up with.
Magic Mixed Dhal
1 long green chilli, chopped finely
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric
200g brown/green lentils
200g red lentils
400g can crushed tomatoes
500ml vegetable stock
375ml water
400g can coconut milk
sea salt and black pepper
Heat the oil in large saucepan over a medium-low heat. Cook the onion, garlic and ginger, stirring, until the onion softens.
Add the nigella seeds, chilli and spices; and cook, stirring, until fragrant. Turn up the heat and then add the lentils to pan. Stir in the tomatoes, stock and water then simmer, stirring occasionally, for about 1 hour or until lentils are tender.
Just before serving, add the coconut milk and stir over low heat until curry is heated through. Season liberally with sea salt and black pepper and then serve.
Made up of mainly store cupboard ingredients - in fact, I came up with this as I had a couple of opened bags of lentils that I wanted to use up – this recipe is a doddle to make and a pleasure to eat. With a mix of curry spices and the comforting taste and texture of coconut milk, this feels like a treat but without any of the guilt. I like to serve it in a bowl with a naan bread to scoop it up with.
Magic Mixed Dhal
Serves 4-6
2 tbsp oil
1 medium onion, chopped finely
2 cloves garlic, crushed
20g piece fresh ginger, peeled and grated
1 tbsp nigella seeds1 long green chilli, chopped finely
1 tbsp ground cumin
1 tbsp ground coriander
2 tsp ground turmeric
200g brown/green lentils
200g red lentils
400g can crushed tomatoes
500ml vegetable stock
375ml water
400g can coconut milk
sea salt and black pepper
Heat the oil in large saucepan over a medium-low heat. Cook the onion, garlic and ginger, stirring, until the onion softens.
Add the nigella seeds, chilli and spices; and cook, stirring, until fragrant. Turn up the heat and then add the lentils to pan. Stir in the tomatoes, stock and water then simmer, stirring occasionally, for about 1 hour or until lentils are tender.
Just before serving, add the coconut milk and stir over low heat until curry is heated through. Season liberally with sea salt and black pepper and then serve.
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