Carrot dhal
Ingredients:
- 1 red onion
- 1 green chilli
- 10g garlic (about 2 cloves)
- a small piece of ginger
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon powder
- 1 teaspoon Kashmiri chilli powder
- coconut oil
- 1 teaspoon black mustard seeds
- 400g can of coconut milk
- 200g red lentils
- 6 carrots
- 2 large handfuls of spinach
- 1 lemon
- wholegrain rice
- yoghurt
Methods:
- Start boiling the rice.
- Very roughly chop onions, chillies, garlic and ginger. No need to peel the ginger.
- Place them into a bowl and add all the dry spices (garam masala, chilli, salt, cumin, turmeric). Hand blender this into paste.
- In a heavy bottom pot, heat a bit of coconut oil. Add mustard seeds and wait until they start to sputter. Add the curry paste and fry for a couple of minutes, until it smells really good.
- Add coconut milk, lentils and 600g of water.
- While the lentils are cooking, grate the carrots and add them in.
- Once lentils are cooked, take off the heat. Stir in spinach and the juice of the lemon.
- Serve in a bowl, topped with rice and yoghurt.
Inspired by: Anna Jones