≡ Vegan Recipes +

Cheat's Dhal           SOURCE       INSTAGRAM/CHLOEEVEGAN           INGREDIENTS 1 cup (200 g) basmati rice 1 tablespoon olive oil 1/2 brown onion, finely diced 2 cloves garlic, finely chopped 2 teaspoons finely chopped ginger 1 large bay leaf 1 tablespoon vegan curry powder 1 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/4 teaspoon ground cinnamon 2 tablespoons tomato paste 400 g can diced tomatoes 400 ml can full-fat coconut milk / cup (80 g) coconut yoghurt 2x400 g cans lentils, drained and rinsed   [To Serve]   coconut yoghurt, coriander leaves and sliced red chilli INSTRUCTIONS 1.   Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and keep warm. 2.   Meanwhile, heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for 3-4 minutes or until translucent. Add the garlic and ginger and sauté for a further minute. 3.   Add the bay leaf, curry powder, cumin, turmeric, cinnamon, and a pinch of salt and pepper and mix well. Cook, stirring constantly, for 20-30 seconds or until fragrant. Stir in the tomato paste and ½ cup (125 ml) water cook for 2-3 minutes, stirring regularly, or until a thick brown paste forms. 4.   Add the diced tomatoes, coconut milk, coconut yoghurt and lentils. Bring to the boil. Reduce the heat to medium-low. Simmer for 10 minutes, stirring occasionally, or until the dhal has thickened. 5.   To serve, spoon the dhal and rice into bowls. If you like, top with a dollop of coconut yoghurt, coriander leaves and red chilli.     TIP: This is also delicious served with some warm naan bread to soak up all the curry.