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
- 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.
Nutrition Facts
Per portion