CREAMY COCONUT DHAL
Servings: 2
Ingredients
Dhal ⠀
- 1 cup Red lentils (soak overnight or rinsed)
- 1 Can coconut milk ⠀
- 150 g Butternut squash, chopped small
- 1 Large tomato, diced
- 1 Onion, diced
- 2 tsp Garlic, minced
- 2 tsp Ginger, minced
- 1 tsp Red chilli, finely diced (add more if you like it hot 🔥)⠀
- 1.5 tsp of each cumin, coriander, smoked paprika⠀
- 1 tsp Turmeric ⠀
- 1/2 tbsp Miso ⠀
- 1.5 tbsp Coconut oil ⠀
Veg ⠀⠀
- Handful of green beans ⠀⠀
- Half red pepper, chopped
- Handful of broccoli florets ⠀⠀
- 3 Spring onions, sliced or use fried onions⠀
- 1 tbsp Chilli, ginger and garlic oil, I used littleseedoil or you could use coconut oil and add some fresh chilli, ginger and garlic ⠀
- 1/2 tsp cumin ⠀⠀
To serve ⠀
- Coconut yog, i used coconut collab
- Black sesame seeds⠀
- Lime wedges ⠀
- Fresh coriander ⠀
Instructions
- Boil the butternut squash in a saucepan till tender, about 10 mins.⠀
- Meanwhile make the sauce base. Get a large saucepan on a medium heat with 1 tbsp coconut oil. Fry onions for 5 mins, then add in the garlic and ginger, fry for a further 2 mins. Add 1/2 tbsp coconut oil and chuck in the spices, cook for 2 mins then add the tomatoes and cooked butternut squash, cook for 5 mins or till the tomatoes have soften then blitz in a blender till smooth. ⠀
- In the same saucepan, bung in the lentils, blended sauce, coconut milk and miso. Bring to a boil and simmer for 20 mins or until the lentils are soft and the sauce is thick. ⠀
- 5 mins before the dhal is cooked put the pepper, broccoli and green beans into a frying pan. Fill with water till halfway up the veg, pop a lid on and cook for around 5 mins. Once the veg are just under al dente and the water has evaporated, add in the spring onion, spiced oil and cumin, fry for 2-3 mins. ⠀
- Whack the dhal into a bowl, top with the veg, coconut yog, black sesame and lime wedges. ⠀
- BISH BASH BOSH