Easiest Coconut Lentil Curry Dahl
Ingredients
- 1-2 tbsp olive oil or coconut oil
- 1 cup red split lentils
- 1 white onion, chopped
- 4 cloves garlic, crushed
- 1 tin full-fat coconut milk (400ml)
- 3 tsp curry powder
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1/2 tsp cumin
- Pinch cayenne pepper (optional)
- 3 tbsp tomato puree
- 2 tsp brown sugar
- Large pinch salt
- Fresh coriander – to garnish (optional)
- Lime juice (optional)
- Cooked basmati rice (to serve)
Preparation
Boil the lentils for around 10 minutes until tender. Once cooked, drain and set aside.
In the meantime, heat up the coconut oil in a large pan over a medium-high heat. Once hot, add in the chopped onion and garlic and saute for approximately 5 minutes.
Add in all the spices, stir and cook for a further minute.
Pour in the coconut milk, tomato puree, sugar and salt. Stir and bring to a boil, before reducing the heat and simmering for 5-10 minutes.
Mix in the lentils and continue to cook for a further 5-10 minutes. Taste and add more salt if needed.
Serving suggestions
Serve with cooked basmati rice, fresh coriander, mango chutney and enjoy.
