- 10-30 minutes to prepare
- 30-60 minutes to cook
- 4 adults and a baby
- Can be frozen
- How to make
1 large onion
2 tbsps coconut oil or olive oil
3 cloves garlic 1 inch piece fresh ginger
4 cardamom pods (optional)
1 tsp cumin seeds
1 tsp coriander seeds
2 tsps curry powder
1 tsp turmeric
1 400ml can coconut milk
250g red lentils
310g brown rice to serve (optional)
Squeeze of lime and some fresh coriander to serve
How to make
Finely chop the onion and sauté in the oil in a large deep frying pan or saucepan over a low heat until soft.
Crush the garlic and finely grate or chop the ginger, then add to the pan.
Remove the seeds from the centre of the cardamom pods (if using) and grind with a pestle and mortar along with the cumin and coriander seeds (or use ground spice)
Add the spices, coconut milk, lentils and water.
In the meantime, cook the rice according to pack instructions, usually about 20-25 minutes.
Whilst the dahl is cooking, dice the courgettes and place on a baking tray with a drizzle of oil, then roast for 20-25 minutes at 200°C / 180°C fan / gas 6 until golden.
Top the dahl with the roasted courgette, chopped coriander and a squeeze of lime. Serve with brown rice, or eat on it's own - delicious!