Coconut turmeric dhal
You won’t find this comforting dahl recipe from Two Raw Sisters in either of their cookbooks, it’s an Abode magazine exclusive. Margo and Rosa’s favourite winter warmer is filled with delicious spices, red lentils, coconut cream, garlic and ginger, and it’s a great one for the freezer.
Ingredients:
2 cloves of garlic, crushed and finely chopped
3-4 cm piece of fresh ginger, grated
3-4 cm piece of fresh turmeric, grated or 1 tsp ground turmeric
1 brown onion, finely diced
2 tbsp oil
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground cinnamon
2 large carrots, grated
400 ml can of coconut cream
1 cup of red lentils
2 cups water
1 tsp sea salt
Black pepper
1 tbsp miso paste
Juice of 1 lemon
2 large handfuls of spinach, chopped
To Serve:
Cooked brown rice
Plant-based or dairy yoghurt
Fresh coriander, roughly chopped
Handful of peanuts, toasted and roughly chopped
Method:
Heat the oil over a medium heat in a large pot. Add the garlic, ginger, turmeric and onion. Sauté for 3-4 minutes.
Add the cumin, coriander, cinnamon and continue to sauté for another couple of minutes. Then add the grated carrot, coconut cream, red lentils, water, sea salt and black pepper. Stir everything together and bring to a simmer. Cook for 20-25 minutes.
At the very end, add the tbsp of miso paste, lemon juice and spinach and stir until well combined, allowing the spinach to wilt.
Divide between bowls. This is delicious served with some brown rice, a dollop of coconut yoghurt and a sprinkle of chopped coriander and peanuts.
Any leftovers will keep in an airtight container in the fridge for up to 4 days.
Serves 4
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Published by Bateman Books
tworawsisters.co.nz
