There’s nothing we love more than a warming dinner on a cool night, and this Green Curry Lentil Dahl ticks all the boxes. If your favourite dahl and a Thai green curry had a baby, this would be the result.
SERVES 4
Ingredients:
- 4 garlic cloves, crushed
- 1 medium onion, finely chopped
- 1 piece of ginger (6cm), peeled and grated
- 1 tbsp coconut oil
- 2 tbsp curry powder
- 1 tspn ground cumin
- 1 tspn ground coriander
- 1 lemongrass stalk, chopped
- 1 bunch coriander, stalks chopped and leaves reserved
- 2 kaffir lime leaves, stems removed
- 1 large zucchini, chopped
- 1 cup cauliflower florets
- 1 cup broccoli florets
- 1 cup kale, torn into pieces
- 1/2 cup baby spinach, to serve
- 1/2 cup red lentils
- 1/2 cup green lentils
- 400 ml coconut milk
- 2 1/2 cups water
- 1 tbsp Nutra Organics Vegetable Broth
- ½ tspn sea salt
- 1 tbsp pepitas
- 1 lime (1/2 juiced) wedges to serve
Method:
Soften the onion, garlic, coriander stalks, and ginger in a pan with coconut oil on medium heat.
Add in lentils, curry powder and spices, stirring for 1 minute.
Add coconut milk (reserving 1/4 cup), water, vegetable broth powder, lemongrass, lime juice and kaffir lime.
Bring mixture to a boil before reducing the heat and allow to simmer gently for 15 minutes, stirring occasionally.
Add in vegetables (except spinach), and simmer for a further 10 minutes, until vegetables are al dente and lentils are nice and soft (add in a little more water is the mixture becomes dry).
Taste, and season with salt if needed. Stir through spinach leaves and allow to wilt.
Serve with coriander leaves, lime wedges, reserved coconut milk and pepitas.
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