Turmeric Coconut Dahl

Serves

Serves 4

Total Time

45 Minutes

Ingredients

400g red lentils
1 medium onion ~ diced
4 cloves garlic ~ minced
6 leaves of cavolo nero kale (stalks discarded) ~ sliced
1 large tomato ~ finely diced
5cm piece of fresh ginger root ~ peeled & minced/grated
1 tsp Himalayan salt
pinch of black pepper
1 Tbsp ground turmeric
1 tsp ground cumin
2 tsp ground coriander
2 tsp nigella seeds (black onion seeds)
Small bunch of fresh coriander ~ finely chopped
1 Tbsp coconut oil
1L water
400ml coconut milk
2 Tbsp natural unsweetened yogurt (or coconut yogurt if vegan)

Method

Step 1

Add most of the coconut oil (save some to sauté the kale!) to a medium/large saucepan over medium heat. Add the garlic, ginger, turmeric, ground coriander, cumin, black pepper and onion. Cook for 3 minutes until onions becomes translucent and the spices smell fragrant. Stir regularly.

Step 2

Add the lentils and salt and cover with the water. Bring to the boil and then reduce the heat. Add the coconut milk and let it simmer for 20-25 minutes, stirring occasionally.

Step 3

Then place a small frying pan over medium heat, add the remaining coconut oil and the kale. Cook for 5 minutes and stir regularly.

Step 4

Serve up in bowls and top with the tomato, kale, a swirl of yogurt, the fresh coriander and a sprinkle of nigella seeds. Sit back and enjoy!

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