Name: Coconut Red Lentil Daal
Prep time: 11 min
Cook time: 25 min
Total time: 37 min
Yield: 6 servings
Ingredients: 1 tbsp vegetable oil; 1 null onion (chopped); 3 null garlic cloves (minced); 1 null Carrot (finely chopped); 1 tbsp ginger (grated fresh); 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 0.5 tsp sweet paprika powder; 1 pinch salt (to taste); 2 cup red lentils (soaked and drained); 2 cup vegetable broth; 1.67 cup coconut milk (canned full-fat); 1.5 cup basmati rice (soaked and drained); 2.25 cup water; 6 null green cardamoms (cracked pods); null to_serve fresh cilantro; null to_serve coconut yogurt (unsweetened)

Coconut Red Lentil Daal

A warm and inviting red lentil daal bursting with aromatic spices and creamy coconut milk. This Indian-inspired dish is paired with cardamom-infused basmati rice for a comforting and hearty vegan meal that is both freezer-friendly and budget-friendly. Ideal for meal prep, this creamy dhal is a nutrient-dense alternative to traditional stews.

Instructions

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1

Heat the vegetable oil (1 tbsp) in a sauté pan over medium-high heat. Sauté the onion (1) and cloves (3 garlic) for 4 minutes.
2

Add the Carrot (1) and ginger (1 tbsp), and cook for another 2 minutes.
3

Stir in curry powder (2 tsp), ground turmeric (1 tsp), ground cumin (1 tsp), sweet paprika powder (0.5 tsp), and salt (1 pinch). Toast the spices for 60 seconds.
4

Add the red lentils (2 cup) and vegetable broth (2 cup). Cover and simmer for 15 minutes.
5

In a separate pot, combine the basmati rice (1.5 cup), water (2.25 cup), and cardamoms (6 green). Simmer covered for 13 minutes until tender, then remove from heat.
6

Stir the coconut milk (1.67 cup) into the lentil mixture and heat through until creamy.
7

Serve the cardamom rice alongside the daal. Garnish with [to_serve fresh cilantro] and a dollop of [to_serve coconut yogurt] if desired.