Curries in winter can warm you up like nothing else. Curry powder brings the heat, but it also has some medicinal properties that can help to keep you healthy too. Curry powder (usually a combination of Turmeric, Coriander, Cumin, Salt, Fenugreek, Ginger, Black Pepper, Chili and or other spices) can assist the body by being anti-inflammatory, aiding digestion, providing a heap of antioxidants and having natural antibacterial properties. So if you have delicate taste buds, it might be worth stepping outside of your comfort zone and trying your hand at a few spicy dishes - the more you try it, the better you will be able to handle it and we don’t want you missing out on the health benefits of spicy food! So - give this Dahl a try. It’s super easy, seriously tasty and has a great line up of nutritious ingredients!
This recipe uses a base of tomatoes and lentils. Lentils are brilliant little fiber packed sources of protein, iron, folate, manganese, phosphorus, thiamin and vitamin B6. Tomatoes are a delicious source of potassium, folate, vitamin C, vitamin K and lycopene. We’ve added in some of our turmeric vegetable broth to up the level of B vitamins and Zinc, the flavour matches this dish perfectly and the added nutrients really compliment all the other amazing ingredients.
Basmati Rice is a great choice to serve with your Dahl. The combination of rice and lentils makes this dish a complete protein source and basmati rice is a great source of vitamins and minerals. Such a great choice for a cold winter’s night. Enjoy!!
1 medium onion, finely chopped
2 garlic cloves, crushed
1-inch piece ginger, peeled and grated
1 tbsp curry powder (adjust to taste)
¼ tsp crushed red pepper flakes (adjust to taste)
¾ cup red lentils
14 oz can crushed tomatoes
½ cup coriander, finely chopped, reserve leaves and stems for serving
14 oz can coconut milk
2 tbsp coconut oil
basmati rice, to serve
Lime wedges, to serve
3 tbsp Vegetable Broth Garden Veggie
1. Prepare rice to package instructions.
2. Heat coconut oil in a medium saucepan on a medium heat. Add onion, stirring often, and cook for 8-10 minutes, until softened and golden brown.
3. Add garlic, ginger, curry powder, and red pepper flakes and cook for about 2 minutes, until fragrant. Add your lentils and cook, stirring, for 1 minute.
4. Add your tomatoes, coriander, and Vegetable Broth to saucepan along with 2 ½ cups water, a generous pinch of salt and pepper.
5. Reserve a ¼ cup coconut milk for serving, and add remaining coconut milk to saucepan.
7. Bring mixture to a boil before reducing the heat and allow to simmer gently for 20-25 minutes, stirring occasionally. Your lentils should be soft, but not mushy. Taste and season with more salt or pepper if needed.
8. To Serve, divide between bowls, drizzle with reserved coconut milk, and coriander. Serve with lime wedges and rice.