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Coconut Dal

Coconut Dal

Coconut Dal

Serves 2

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Add some warmth and comfort to the dinner table with our Simple Coconut Dal. We’ve taken lentils and fresh ingredients, seasoned them with our curry powder blend and creamy coconut milk for a dish that will take your tastebuds on a trip to India.

Tags:

Veggie

Allergens:

Celery

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

½

Lime

1

Spring Onion

1

Echalion Shallot

1

Garlic Clove**

1

Ginger Puree

1

Sri Lankan Style Curry Powder

30

Tomato Puree

10

Vegetable Stock Paste

(Contains: Celery)

200

Coconut Milk

100

Red Split Lentils

Not included in your delivery

300

Water for the Dal

Nutritional information

Energy (kcal)393 kcal

Energy (kJ)1645 kJ

Fat18.3 g

of which saturates16.2 g

Carbohydrate42.5 g

of which sugars8.7 g

Protein15.5 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Chop Chop!

1

a) Halve, peel and chop the shallot into small pieces, peel and grate the garlic (or use a garlic press).b) Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot. Cook until soft, stirring occasionally, 4-5 mins.

Stir it Up!

2

a) Add the ginger puree, Sri Lankan curry powder (use less if you don't like spice), garlic and tomato purée to the shallot. Stir together and cook for 1-2 mins more. b) Pour in the water (see ingredients for amount), vegetable stock powder and coconut milk. Stir together and bring to the boil.c) Add the red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook, until the lentils are tender, about 20-25 mins. Stir every 3-4 mins to make sure the lentils aren't sticking to the bottom of the pan.

Finish and Serve!

3

a) Meanwhile, zest and halve the lime. Trim the spring onion and thinly slice.b) Once the dal is cooked, taste and add salt and pepper if you feel it needs it.c) Squeeze in a little lime juice, taste and add more lime juice if you want.d) Serve in bowls with the spring onion and lime zest sprinkled on top. Enjoy!

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