coconut-dahl

30 min

Coconut Dahl

Dahl is a South Asian lentil stew with lots of flavour. In this version, the peaches add some delicious sweetness while the raw spinach gives a fresh bite. If you’re not a fan of warm fruit, you could also replace the peaches with tomato.

Ingredients

4 servings

250 g
200 g
400 g
4

Red lentils (dried)
Spinach
Canned peaches
Naan bread

400 ml
300 ml
2 TBL sp
3 tea sp
1 tea sp
15 g
1
1
2 cloves

Coconut milk
Bouillon
Red curry paste
Sambal
Sugar
Ginger
Lime
Red onion
Garlic

Variation

Add the spinach leaves in the curry if you prefer them cooked over fresh.

Prep

5 min

  1. Cut onion in rings
  2. Mince garlic
  3. Cut ginger finely
  4. Cut peaches in cubes
  5. Preheat oven to 200°C

Cook

25 min

soupPan

Sauté onion, garlic, ginger, sambal and red curry paste

medium/high heat ~3 min

Add bouillon

wait until it cooks again, stir well so the curry paste dissolves ~2 min

Add coconut milk, lentils and sugar

simmer ~15 min, season with salt and pepper

oven

Bake naan bread in the oven

~4 min at 200°C

soupPan

Add lime juice and peaches

simmer until warm ~5 min

Serve dahl with fresh spinach and bread on the side

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