Coconut & Carrot Dhal

This creamy Coconut & Carrot Dhal is a thing of beauty. I have no idea where it came from or how it landed in my hot little hands but I've been making it for the last few months and just can't get enough of it!

It's a very nutritious satisfying dhal that is both packed with flavour and goodness. A perfect meal for vegetarians as the red lentils provide a wonderful source of protein and fibre. However, many non-vegetarians have been won over by this recipe. Topped with a generous spoonful of thick Greek yoghurt, freshly chopped spinach, toasted almonds and fresh coriander it's a compete bowl of deliciousness. I like to serve it as a main meal with toasted wholegrain bread topped with herb butter but warmed roti would be perfect also.

I hope you enjoy many cosy winter evenings tucked up inside enjoying this warming nutritious dinner as I have done tonight.

Coconut & Carrot Dhal

Serves 4

2 Tbspn Extra Virgin Olive Oil
2 cups red lentils
1 onion, diced
2 cloves of garlic, finely chopped
1 x 2cm piece of ginger, finely chopped
1 fresh red chill, finely chopped
1 tsp cumin seeds
1 tsp tumeric
1 tsp garam marsala
2 tsp black mustard seeds
2 carrots, grated
2 x 400mL tins coconut milk
1 cup water
Iodised coarse salt
Freshly ground black pepper
Greek yoghurt, finely chopped spinach, toasted almonds, and coriander to serve

Wash and then drain the red lentils
Add the oil to a large saucepan over medium heat. Add the onion, garlic, ginger, chilli, cumin, tumeric, garam marsala and black mustard seeds with a pinch of salt and stir everything together for 5 minutes or until the onions begin to soften.
Add the red lentils, carrot, coconut milk and water. Give everything a good stir, cover and simmer for 40 minutes or until the lentils are soft.
Make sure you check the dhal and stir it regularly during cooking to ensure it's not sticking to the bottom of the pan. You may need to add extra water.
Taste and adjust any seasoning.
Serve the dhal in a bowl topped with the Greek yoghurt, fresh spinach, toasted almonds and coriander with wholegrain toast or warmed roti on the side.