Kale dahl with toasted coconut
https://www.coop.co.uk/recipes/kale-dahl-with-toasted-coconut
Toasted coconut adds texture to this easy vegan dahl that's ready in just over half an hour
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Feeds
2
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 40g
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Ingredients
- 1 tbsp Co-op vegetable oil
- 1 onion, finely chopped
- 1 tsp each ground cumin, coriander, turmeric and garam masala
- 2 garlic cloves, crushed
- 5cm ginger, grated
- 1 red chilli, deseeded and finely chopped
- ½ x 160g pack Co-op sliced curly kale
- 100g Co-op dried red split lentils
- 450ml vegetable stock, made with ½ stock cube
- ½ x 400ml can Co-op light coconut milk
- 2 tbsp Co-op desiccated coconut
- Handful coriander, to serve
Method
- Heat the oil in a large saucepan
- Fry the onion for 3-4 mins until just beginning to soften, then stir in the spices, garlic, ginger and chilli. Cook for 1-2 mins, until fragrant
- Stir in the kale, then the lentils
- Pour in the stock and coconut milk, cover, bring to the boil and simmer for 20 mins, until thickened and the lentils are tender
- For a thicker dahl, simmer uncovered for 5 mins more
- Meanwhile, toast the coconut in a nonstick pan until golden
- Serve the dahl in bowls, sprinkled with the toasted coconut and the coriander
