Coconut and Carrot Dhal
Ingredients
- 100g red lentils
- 100g brown lentils
- 2 big carrots
- 1 salad tomato
- 2 inch piece ginger
- 1 red chilli
- 1/2 red onion
- 2 cloves garlic
- 1 tsp coriander seeds
- 1/2 tsp ground coriander
- 1 tsp turmeric
- 150ml coconut milk
- 800ml veg stock
- Olive oil, salt & pepper
Preparation
Prepare the vegetables by cutting the onion into half moons, dicing the chilli, ginger and garlic, peeling and cutting the carrots into chunks and chopping the tomatoes into cubes.
Rinse the lentils.
Heat a pan, let it heat up and then add oil.
Add the onions and brown them for about 5 minutes.
Add the ginger, garlic and chilli, and fry for 1 minute.
Add the spices and stir everything around.
Add the tomatoes and fry until soft and combined with spices and onions.
Add the carrots and cook for about 4 or 5 minutes.
Pour in the lentils and stir everything together.
Pour in the stock, bring to a boil and then reduce to simmer.
If it looks dry, add more stock.
Stir occasionally and after 25 minutes or when the lentils are soft, add the coconut milk.
Stir well and keep on the heat for another 5 minutes, then serve.
