Coconut Dahl

As exam period looms, I get more creative in the kitchen. It’s the single best form of procrastination and not totally a waste of time!

I’ve been making variations of this for a while now, but today I wrote it down for once! I leave onion and garlic out of mine as I can’t tolerate it but feel free to add it in before the other veggies.

Dahl is so simple, nutritious, comforting, cheap, healthy and filling as hell!

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Coconut Dahl

Ingredients
1 tbsp rice bran oil (or similar)
1 large carrot
1 sweet potato
1 large potato
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp curry powder
1 tsp ginger
1 tsp turmeric
1 cup dahl lentils (little yellow ones)
kaffir lime leaves (optional)
handful fresh coriander (optional)
1 tsp stock powder (alternatively use stock over water or leave out)
3 cups water
half can light coconut milk
juice of 1 lemon or lime

to serve
cooked rice
greens/veggies
chutney

Method
1. Roughly chop all the vegetables.
2. Heat oil in a large saucepan on low heat. Add all the spices and saute until aromatic.
3. Add the chopped veggies and coat in the spices. Add water if starting to stick.
4. Add the dahl, water, kaffir lime leaves, stock powder, coconut milk and stir until combined.
5. Bring to a boil, and simmer for 20-30 minute until the dahl has absorbed all the liquid. Checking and stirring every 5 or so minutes so make sure the dahl doesn’t stick to the bottom and burn, add more water if necessary.
6. Taste and season if necessary. Add the lemon/lime juice and serve over rice and veggies.

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