WHOLE FOODS COCONUT WATER RECIPES
ONE-PAN COCONUT DHAL RECIPE | BBC GOOD FOOD
Rustle up a versatile coconut dhal. It’s the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
Provided by Barney Desmazery
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
- Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Nutrition Facts : Calories 531 calories, FatContent 24 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 10 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.1 milligram of sodium
ONE-PAN COCONUT DHAL RECIPE | BBC GOOD FOOD
Rustle up a versatile coconut dhal. It’s the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
Provided by Barney Desmazery
Categories Dinner
Total Time 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 4
Number Of Ingredients 14
Steps:
- Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
- Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Nutrition Facts : Calories 531 calories, FatContent 24 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 51 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 10 grams fiber, ProteinContent 22 grams protein, SodiumContent 0.1 milligram of sodium
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ONE-PAN COCONUT DHAL RECIPE | BBC GOOD FOOD
Rustle up a versatile coconut dhal. It’s the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Calories 531 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Dinner
Calories 531 calories per serving
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
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