≡ Vegan Recipes +

Lentil & Chickpea Dahl           SOURCE       TASTE.COM.AU           INGREDIENTS 2 teaspoons peanut oil 1 brown onion, finely chopped 1/4 cup Korma curry paste 1 g can diced tomatoes 1 g can lentils, rinsed, drained 1 g can chickpeas, rinsed, drained 250 ml can coconut milk   natural yogurt, to serve   chapatti or roti or papadums, to serve   cucumber ribbons, to serve INSTRUCTIONS 1.   Heat oil in large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add curry paste and cook, stirring, for 1-2 minutes or until aromatic. 2.   Add the tomatoes, lentils, chickpeas and coconut milk and stir to combine. Cook, stirring occasionally for 10 minutes or until the mixture thickens slightly. 3.   Serve with Indian style bread (chapatti or roti or papadums) and natural yogurt.