Red Lentil Coconutty Dahl by Love Watercress
This vegan red lentil coconutty dahl recipe can be adapted to taste – if you prefer things a little spicier, use a hot curry powder or add some chilli flakes.
Equipment
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Ingredients
- 2 tbsp vegetable oil
- 1 red onion, chopped
- 2 tbsp curry powder
- 250 g red lentils
- 400 g can chopped tomatoes
- 400 ml coconut milk
- 80 g bag watercress, spinach & rocket, chopped
TO SERVE:
- 300 g white rice
Instructions
- In a deep, frying pan, gently fry the red onion in a little oil until soft. Add the curry powder and the lentils, allowing them to soak up any leftover oil and plenty of flavour.
- Add the chopped tomatoes and coconut milk and allow to simmer for about 15 mins.
- Meanwhile cook your rice as you usually would.
- Add the chopped salad leaves to the dhal and allow to wilt while you plate your rice, then serve up and enjoy!
- This can be frozen and reheated to enjoy later – whether you are saving leftovers or batch cooking.
Nutrition
Serving: 250gCalories: 709kcalCarbohydrates: 106gProtein: 25gFat: 22gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 165mgPotassium: 1128mgFiber: 22gSugar: 4gVitamin A: 171IUVitamin C: 13mgCalcium: 119mgIron: 10mg