Coconut Dahl

Ingredients

• 1 can 400mL coconut milk
• 4 cloves garlic
• 1 red onion
• 1/2 tsp tumeric
• 1/2 tsp ground coriander
• 1/2 tsp cumin
• 1/2 tsp paprika
• 2 tbsp curry powder
• 1 can lentils
• 1 tbsp tomato paste
• 1 carrot
• 1 1/2 tbsp lime juice
• salt to taste
• 1 tsp dried ginger powder
• 1 1/2 tbsp butter
• handful of curry leaves
• coriander leaves to garnish

Method

1. Add all garlic, carrot, onion , tomato paste and spices (tumeric, ground coriander, cumin, paprika, curry powder, ginger) to a blender.
2. Blend all of the above together
3. Heat up some butter in a pot. Once hot, add in curry leaves
4. When curry leaves are fragant, add all the blended from step 2 into the pot.
5. Sautee on low heat for 10min.
6. Add 3/4 can of lentils to the blender and some water, blend together.
7. Add the blended lentils, the remaining non-blended lentils and most of the can of coconut (reserve 1-2 tbsp for serving) to the pot and continue to cook for 15 minutes
8. Turn off the heat and add in the lime juice. Stir to mix. Drizzle the 1-2 tbsp of coconut milk reserved over the top in a circle and add some coriander leaves to garnish.
9. Serve with rice or naan

Product used in recipe

• Valcom - Coconut Cream