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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. 

Ingredients:

1 onion


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 lemon

1 cup of brown basmati rice

Salt and pepper

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Method:

  • 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.

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