Recipe

A creamy and flavourful daal infused with coconut, ginger, and warming spices, perfect with naan bread for a cozy meal.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

Thai   |   Main   |   Cardiff Mum Recipe

  

Ingredients

• 200g Red Split Lentils
• 3 tablespoons Coconut Oil
• 1 large White Onion, chopped
• 1 knob Fresh Ginger, minced (or 1 tablespoon Ginger Puree)
• 5 Garlic Cloves, minced
• 1/2 teaspoon Turmeric
• 1 + 1/2 teaspoons Cumin
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Tomato Puree
• 1 tin Chopped Tomatoes
• 1 tin Coconut Milk
• 1 Veg Stock Pot + 500ml Boiling Water
• 1 handful Fresh Spinach Leaves
• Juice of 1 Lemon
• 1 handful Fresh Coriander Leaves, chopped
• Naan Bread (to serve)

  

Method

1. Add the coconut oil to a large frying pan and heat until liquid. Add the onion and cumin and fry for around 5 mins until the onion is translucent.
2. Add in the garlic and ginger, mix well and fry for another few minutes then add in the turmeric, ground coriander, cayenne, tomato puree, chopped tomatoes, coconut milk, lentils and stock with a pinch of salt. Mix until everything is combined, reduce the heat to low and cook for around 30 mins - stirring occasionally. If it seems a bit thick or dry add in another 100ml of water and mix.  
3. After 30 mins, add in a handful of baby spinach leaves and mix in until wilted.  
4. To finish, add in the juice of a lemon and fresh coriander and serve with naan breads.