Vegetable and Coconut Dahl |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Other vegetables could be substituted in this recipe or added depending on your taste. This dish can also be either served on its own or part of an Indian meal. Ingredients:
1 tablespoon sunflower oil |
1 onion, diced |
3 -4 tablespoons curry paste |
8 ounces sweet potatoes, diced |
1 1/2 cups vegetable stock |
7 ounces cauliflower or 7 ounces broccoli, broken into florets |
1 red pepper, seeds removed and sliced |
1 (14 ounce) can green lentils, drained and rinsed |
2 ounces coconut cream, crumbled |
4 ounces fresh spinach leaves |
7 ounces yogurt |
Directions:
1. Heat oil in a large pan, fry onions for 3 - 4 minutes, add the curry paste and fry a further minute.
2. Add diced sweet potato, cauliflower and stock. Bring to the boil and then reduce to a simmer for 20 minutes until the sweet potato is nearly cooked.
3. Add the red pepper, lentils and the crumbled coconut, continue cooking for a further 15 minutes or until the sweet potato is cooked.
4. Stir in the spinach and yogurt and heat through.
5. Serve topped with extra yogurt accompanied with warm naan or chapattis.
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