Coconut & Lime Dhal with Aubergines & Peppers

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marcus kielly
marcus kielly @cook_9065661

indulgent, spicy, fresh & vegan - serves 4

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Ingredients

  1. 2 kaffir lime leaves
  2. 1 tsp cumin
  3. 1 tsp coriander
  4. 1 tsp turmeric
  5. 2 red chillis (chopped)
  6. 4 cloves garlic (minced)
  7. 1 cm ginger finely chopped
  8. 1 large onion (chopped)
  9. 150 g chana dhal
  10. 1 red pepper (sliced into strips)
  11. 2 tins coconut milk
  12. 1 tsp tamarind paste
  13. 2 tsp tamari
  14. zest of half a lime
  15. 1 tbsp lime juice
  16. 1 tbsp coconut oil
  17. 150 g thai jasmine rice

Cooking Instructions

  1. 1

    Chop all the vegetables

  2. 2

    Heat the coconut oil over a medium heat. Add the onions and cook until soft and translucent

  3. 3

    Add garlic, chilli and ginger and lemongrass, cook for 1 minute

  4. 4

    Add spices, cook for 1 minute. Add a teaspoon of palm sugar and cook until caramelized

  5. 5

    Add coconut milk, bring to a gentle simmer and add the lentils. cook for about 20 minutes covered.

  6. 6

    After about 10 minutes, add 2 tbsp tamari and 1 tsp of tamarind to deepen the flavour

  7. 7

    Add the aubergine, peppers and simmer for a further 20 minutes uncovered to reduce.

  8. 8

    Add lime juice and zest

  9. 9

    Season and garnish with fresh coriander, serve with the rice

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marcus kielly
marcus kielly @cook_9065661
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