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Food and Recipes Discuss cooking, your favourite foods, and share recipes here.

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  (#1 (permalink)) Old
MorbidDaisies Offline
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Carrot and Coconut Dahl - July 18th 2017, 12:47 AM

This is served with warm chapati wraps, so good! In my family, only my mum and I are vegetarian/vegan so this is a recipe based for two people, if you have more peeps in your family, double the recipe

What you need:

Olive Oil
1/2 cup Red Lentils
1 Red Onion
1 Carrot
1 Zucchini
1 knob of Ginger
1 clove of Garlic
Half of a Red Chilli - the long ones
1 bunch of Silverbeet
1 bunch of Coriander
1 1/2 cup of Water
1 cube of Vegetable Stock
1/2 cup of Coconut Milk
1 tablespoon of Mild Curry powder

How to make it:

1. Get Prepped! Rinse the red lentils well. Finely chop the red onion. Finely chop the carrot (don't peel it otherwise you're getting rid of the good stuff) and the zucchini. Peel and finely chop the ginger. Finely chop the garlic. Deseed and finely chop the red chilli. Roughly chop the silverbeet leaves. Roughly chop the coriander leaves

* If you've never used chilli before, make sure you remove the seeds and white pith when deseeding. The pith is the hottest part of the chilli not the actual chilli itself. If you like it hot, leave it in.

2. Cook the lentils! Add the water to a medium saucepan, crumble in vegetable stock cube and bring to a boil over a high heat. Add the red lentils, reduce the heat to low and simmer, stirring occasionally for 15 minutes or until it has softened. Add the coconut milk, reserving 2 tablespoons for later. Cook for a further 5 minutes. Remove from heat and cover with a lid to keep warm.

3. Cook the vegetables! Heat a drizzle of oil in a medium frying pan over medium heat. Add red onion, carrot, zucchini and cook for 5 minutes or until softened. Add the ginger, garlic and chilli and cook for 2 minutes or until fragrant. Add the curry powder and cook for 1 minute or until fragrant. Add the silverbeet and cook until wilted.

4. Mix everything together! Add red lentils to the frying pan with the silverbeet. Stir through. Season with salt to your tasting. Divide the dahl between bowls. Wipe out the pan with a paper towel.

5. Heat the Chapatis! Place the frying pan back on a medium high heat. Heat the chapati wraps on each side for 1-2 minutes or until golden

6. Serve up! Drizzle the reserved coconut milk over your dahl. Serve with warm chaptis wraps and enjoy.

[I still can't figure out for the life of me how to put a photo, I'm terribly useless but I hope you like this recipe!]

breathe. it's just a bad day, not a bad life.
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Re: Carrot and Coconut Dahl - July 18th 2017, 03:20 AM

A friend of ours is vegetarian and the next time I see her I am going to tell her about this because I know that she will love this. Thank you for telling us about it. Hugs.
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Re: Carrot and Coconut Dahl - July 18th 2017, 03:37 PM

Okay well now I have a new dish to try next week. thanks do much for sharing!

I said to the sun, "Tell me about the big bang"
& the sun said “it hurts to become."
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Re: Carrot and Coconut Dahl - July 18th 2017, 08:49 PM

i like chapati wraps, so i wouldn't mind something like this
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MorbidDaisies Offline
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Re: Carrot and Coconut Dahl - July 20th 2017, 05:56 AM

It's really delicious! I'm glad you guys like it

breathe. it's just a bad day, not a bad life.
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carrot, coconut, dahl

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