A delicious, smooth, lentil-based curry that melts in your mouth.
Cook Time: 30 mins
- 1tbsp olive oil
- 500g Red split lentils
- 1 red onion
- 3 cloves of garlic
- 1⁄2 a thumb-size piece of ginger
- 1 courgette
- 4 medium tomatoes, ripened/ 1 x 400g chopped tomatoes tin
- 1 tin of coconut milk (400g)
- 1tsp salt
- 2tsp Ground Cumin
- A pinch of cayenne pepper
- 1tsp Ground Turmeric
- 1tbsp Medium Curry Powder
- 1tsp freshly ground black pepper
- 1.8ltr vegetable stock
- 2tbsp Soy Sauce
- 1 lime, juiced
- 10g fresh coriander
- Long Grain Rice
- Peel and finely slice the onions, garlic and ginger. Cut the courgette into bite-size pieces and roughly chop the tomatoes.
- Heat a large pot (approx. 5ltr in size) on high heat. Once hot, add the oil and the chopped onions and ginger and fry for five minutes.
- When the onions are starting to brown around the edges, add the courgette, chopped tomatoes, garlic and one teaspoon of the salt. #Cover the pan with the lid and cook gently over a medium heat for 5 – 10 minutes, stirring occasionally.
- Add the lentils, spices, soy sauce, lime juice, and veg stock, and bring to the boil. Reduce to low heat and simmer for 20 minutes, or until you are happy with the texture of the dahl.
- The red lentils will have started to break down and go almost creamy in appearance. The longer you leave it simmer for the thicker the sauce will become. Stir regularly, as lentils tend to stick. Season with salt and pepper to taste or add more lime juice to add acidity to cut through the lentils.
- Finely chop the coriander and sprinkle over the dahl. Serve with long grain rice. Mango chutney is also a nice accompaniment.
Recipe courtesy of Supervalu, see here for thousands of more recipe ideas.