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Simple Creamy Coconut Dal

Simple Creamy Coconut Dal

Simple Creamy Coconut Dal

with Red Split Lentils and Spring Onion | Perfect for sharing

Recipe Development TeamPublished on June 13, 2023

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Add some warmth and comfort to the dinner table with this Simple Coconut Dal. Serve these creamy spiced lentils alongside curries and naans.

Tags:

Veggie

•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.

Total30 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

1 unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove**

15 grams

Ginger Puree

1 sachet(s)

Sri Lankan Style Curry Powder

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

(Contains: Celery)

200 milliliter(s)

Coconut Milk

150 grams

Red Split Lentils

½ unit(s)

Lime

1 unit(s)

Spring Onion

Not included in your delivery

400 milliliter(s)

Water for the Dal

Nutritional information

Energy (kcal)537 kcal

Energy (kJ)2246 kJ

Fat23.2 g

of which saturates19.6 g

Carbohydrate59.5 g

of which sugars9.5 g

Dietary Fibre26.3 g

Protein23 g

Salt1.9 g

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

Utensils

•Garlic Press

•Large Saucepan

•Medium Saucepan

Cooking Instructions and Tips

Get Prepped

1

a) Halve, peel and chop the shallot into small pieces.

b) Peel and grate the garlic (or use a garlic press).

c) Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the shallot and cook, stirring occasionally, until softened, 4-5 mins.

Simmer your Dal

2

a) Add the ginger puree, Sri Lankan style curry powder (use less if you'd prefer things milder), garlic and tomato puree to the pan. Stir together and cook for 1-2 mins more.

b) Stir in the vegetable stock paste, coconut milk and water for the dal (see pantry for amount), then 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 soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.

Finish and Serve

3

a) Meanwhile, zest and halve the lime (see ingredients for amount). Trim and thinly slice the spring onion.

b) Once the dal is cooked, add a splash of water if it's a little dry. Taste and add salt and pepper if needed.

c) Squeeze in a little lime juice, then taste and add more if needed.

d) Add your dal to a large serving dish. Sprinkle over the spring onion and lime zest to finish.

Enjoy!

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