Coconut & Lime Dhal with Aubergines & Peppers
indulgent, spicy, fresh & vegan - serves 4
Ingredients
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2 kaffir lime leaves
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1 tsp cumin
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1 tsp coriander
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1 tsp turmeric
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2 red chillis (chopped)
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4 cloves garlic (minced)
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1 cm ginger finely chopped
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1 large onion (chopped)
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150 g chana dhal
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1 red pepper (sliced into strips)
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2 tins coconut milk
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1 tsp tamarind paste
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2 tsp tamari
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zest of half a lime
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1 tbsp lime juice
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1 tbsp coconut oil
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150 g thai jasmine rice
Cooking Instructions
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1
Chop all the vegetables
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2
Heat the coconut oil over a medium heat. Add the onions and cook until soft and translucent
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3
Add garlic, chilli and ginger and lemongrass, cook for 1 minute
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4
Add spices, cook for 1 minute. Add a teaspoon of palm sugar and cook until caramelized
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5
Add coconut milk, bring to a gentle simmer and add the lentils. cook for about 20 minutes covered.
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6
After about 10 minutes, add 2 tbsp tamari and 1 tsp of tamarind to deepen the flavour
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7
Add the aubergine, peppers and simmer for a further 20 minutes uncovered to reduce.
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8
Add lime juice and zest
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9
Season and garnish with fresh coriander, serve with the rice
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