One-Pan Coconut Dhal
Serves
4
Prep Time
10 minutes
Cook Time
30 minutes
Ingredients
10.6 oz (300 g) cooked red lentils (jarred or canned), drained, rinsed
2 onions, finely sliced
4 cloves garlic, finely chopped
1 thumb fresh ginger, finely chopped
2 tbsp curry paste (mild or medium)
1 tbsp tomato purée
14 fl oz (400 ml) canned coconut milk
fresh cilantro, to serve
Nutrition
(Per Serving)
Calories
270
Fats
18 g
Protein
7 g
Carbs
20 g
Instructions
- Heat 2 tablespoons extra virgin olive oil in large, shallow pan over low heat. Add sliced onions and cook for 10 minutes, until starting to brown.
- Stir in garlic and ginger. Cook for 30 seconds, then add curry paste. Cook for 2 to 3 minutes to release flavors.
- Stir in tomato purée and cook for 1 minute.
- Pour in coconut milk and 14 fl oz (400 ml) water. Bring to a boil, then reduce heat. Simmer for 10 minutes to let sauce develop flavor.
- Add drained lentils and stir well to coat in sauce. Simmer gently for another 5 to 10 minutes, to heat through and allow dhal to thicken slightly. Season generously with salt.
- Serve hot, topped with fresh cilantro.