A fabulous mix of spices, coconut milk and red lentils. Coconut dahl is the ultimate quick and easy comfort food. Keep on hand for a simple midweek meal, side dish or for your next curry night.
Place saucepan over medium heat, add coconut oil and onion, cook until softened. Add tomatoes, coconut milk, stock/water, followed by coconut dahl, stir to combine. Bring to boil then reduce to a gentle simmer, cook for 30 mins, stirring regularly. Cook lentils until soft and mixture has thickened. Remove from heat and serve on its own or with fish, cooked rice or quinoa. Best topped off with a dollop of coconut yoghurt and coriander.
For a quick, simple meal just add 1 cup of dahl + 700-900ml of water in a saucepan, bring to the boil, then simmer for 30-40 minutes until soft. To spice things up a bit, follow this recipe…. its our favourite.
1tbs coconut oil
1 brown onion
2 cups coconut dahl
1 tin (400ml) diced tinned tomatoes
2 cups vegetable stock/water
Allergens: Dairy, may contain traces of soy and gluten.
|Servings Per Pack: 12 Serving Size: 50g|
|Av. Qty per serve||Av. Qty per 100g|
|Fat - Total||5.0g||10.0g|
|Fat - Saturated||4.0g||8.0g|
Lentils, curry leaves, turmeric, cumin, garam masala, coriander, salt, coconut (7%) milk powder (coconut milk and tapioca based maltodextrin), ginger.
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