Carrot dhal

Ingredients:

  • 1 red onion
  • 1 green chilli
  • 2 garlic 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