NOURISH TO FLOURISH, COCONUT DAHL WITH GARLIC GREENS
Nourish to flourish
10 INGREDIENTS OR LESS - PLANT BASED
Benefits: Lentils provide an excellent source of protein, fibre and phytoestogens. Turmeric has anti inflamatory benefits and kale is excellent source of vitamins, minerals and fibre.
3 tsp cumin seeds
2 tsp turmeric powder
200g red lentils
1 ltr boiling water with 1 tsp salt
400ml can of coconut milk
2 handfuls spring greens/ kale, shredded finely
1 clove of garlic
1 cup brown rice
Chop onion, fry on medium heat with cumin seeds and coconut/ olive oil until soft, browned and caramelised.
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 dish once cooked) turn down to simmer for 20 - 30 mins. Add more liquid if drying out or sticking to the bottom of pan. Season with salt and add half a tsp black pepper, which enhances the benefits of curcumin, which is the active ingredient foundin turmeric.
As with all curries, this dish gets even better the next day, once the spices have infused. Cook the rice, by using double quantity of boiling water, for 20 to 30 mins. 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 half a cup of water. Add sliced garlic, olive oil, and a little salt and pepper. Serve with a squeeze of lemon