COCONUT DAHL WITH GREENS
Nourish to flourish with this simple yet substantial Indian inspired supper, that feels like a warm hug at the end of a cold day.
Benefits: Lentils are a great source of plant-based protein and phytoestrogens, which are beneficial for hormonal health. Rainbow vegetables are an excellent source of vitamins, minerals, and fiber.
3 tsp cumin seeds
2 tsp turmeric powder
200g red lentils
1 ltr boiling water
400ml can of coconut milk
2 handfuls spring greens/ kale, shredded finely
1 clove of garlic
1 cup of brown basmati rice
Salt and pepper
Chop onion, fry on medium heat with cumin seeds and coconut/ olive oil until soft, browned and caramelized.
In a separate pan add the lentils with boiled water. Allow to reach boiling point, skim off the froth, add the turmeric and coconut milk (saving a small amount to drizzle over the dish once cooked) turn down to simmer for 20 - 30 mins. Add more liquid if drying out or sticking to the bottom of the pan.
Season with salt and add half a tsp black pepper, which enhances the benefits of curcumin, which is the active ingredient found in turmeric.
Cook the rice, by using double the quantity of boiling water, simmer with the lid on for 30 minutes, you may need to add a little more water towards the end.
Prepare the kale by cooking the above the rice in a steamer for the final 10 minutes, if available to you, or else in a pan with one cup of water.
Add sliced garlic, olive oil, and a little salt and pepper once cooked. Toss to combine.
Serve with a squeeze of lemon, a drizzle of coconut milk and coriander leaves.
As with all curries, this dish gets even better the next day, once the spices have infused.