Lentil dahl curry

The perfect plant based Indian dish! Rich, fragrant & full of nutrients!

Info

Macros

Ingredients

• 1 tbsp coconut oil
• 1 onion, diced
• 1 red chilli, finely sliced
• 4 garlic cloves, crushed
• Thumb sized piece of ginger
• 320g yellow split peas
• 1 tbsp ground turmeric
• 1 tbsp curry powder
• 1 tsp garam masala
• 700ml 1 low salt vegetable stock cube (I use Kallo vegetable stock cube)
• 400g tinned tomatoes
• Pinch of salt & pepper
• 300g easy cook brown rice (I buy from Tesco)
• Small handful of coriander, chopped

Method

1. Add the coconut oil to a large frying pan or wok on a medium heat. Add the onion, chilli, garlic and ginger and fry for 5-8 mins.

2. Add the lentils, spices, vegetable stock, tinned tomatoes and season with salt and pepper. Bring to boil and reduce to simmer.

3. Cook the rice according to instructions. Stir the curry occasionally whilst the rice is cooking.

4. Drain the rice and transfer into 4 separate bowls, followed by the curry and coriander on top.