Especially in the colder months, comforting meals are an absolute essential.
I’ve recently been experimenting with a wider variety of cooking ingredients - one of them being coconut milk.
I really don’t know why I hadn’t incorporated coconut milk into my recipes sooner! They make your curries, soups, desserts etc so much creamier and it adds a lovely flavour too.
This recipe was made by adapting several different versions I found online to make the cooking time as short as possible. This literally only took 20 minutes from start to finish and made 4 decent-sized portions which I froze for busy school days.
Coconut Lentil Dahl
Ingredients
1 can coconut milk
1 can tinned chopped tomatoes
200g dried red split lentils
1/2 large bag spinach
1 onion diced
1 tsp curry powder
1 tsp turmeric
1/2 tsp cumin
3 cloves garlic minced
2 tsp fresh ginger grated
Salt and pepper to taste
Method
In a frying pan on high heat, fry your onions in the garlic until slightly clear.
Add your coconut milk and tomatoes and mix well.
Wash and drain your lentils well before adding them into your frying pan/
Stir in all your spices at this point.
Turn down your heat to medium-low, cover with a lid and simmer until the mixture thickens, stirring occasionally to ensure nothing sticks to the bottom. Add more or less salt and pepper to adjust the flavour to your preference.
After around 20 minutes, your lentils should be soft and the mixture very thick. Throw in your spinach and leave to cook for a few more minutes until it has wilted down.
Serve with rice and enjoy!
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