Coconut and Lime Dahl
Ingredients
- 1 small onion, finely diced
- 2 cloves garlic, minced or 2 tsp garlic granules
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp mild chilli powder
- 1/2 can (200g) chopped tomatoes
- 400g can coconut milk
- 1/2 can chickpeas, drained and rinsed
- 1 can of lentils, drained and rinsed
- 300g frozen or fresh cauliflower florets
- juice and zest of 1 lime
- salt to taste
Preparation
Sauté the onion and minced garlic in a saucepan with a little water and cook on high heat for 10 minutes until the onion is translucent.
Stir in all the spices and cook for 2 minutes until fragrant.
Pour in the canned coconut milk, half a can of chopped tomatoes, lentils, half a can of chickpeas, cauliflower florets, and then the zest and juice of a lime.
Bring to the boil; once it starts to bubble, turn the heat down to low, stir occasionally, and let it simmer for 30 minutes until the sauce has reduced and thickened.
Season with salt and pepper, and serve with rice.
