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 & rinsed
- 1 can of lentils, drained & rinsed
- 300g frozen or fresh cauliflower florets
- juice and zest of 1 lime
- salt to taste
Preparation
Saute the onion and minced garlic in a saucepan with a little water and cook on a high heat for 10 minutes until the onion is see-through.
Stir in all the spices and cook for 2 minutes until fragrant.
Pour in the canned coconut milk, 1/2 can chopped tomatoes, lentils, 1/2 can chickpeas, cauliflower florets, then the zest and juice of a lime.
Bring to the boil, once it starts to bubble, turn the heat down to low, stirring occasionally, and let it simmer for 30 minutes until the sauce has reduced down and has thickened.
Season with salt and pepper, serve with rice and enjoy.
