Fabulous dal: Red Lentil Coconut Curry

This is a warming red lentil coconut curry in the South Indian style, flavoured with aromatic fresh ginger, cumin and coriander. It’s made extra creamy and luscious thanks to the addition of organic coconut milk.

Makes 4–6 servings.

Recipe by Marlen Watson-Tara, author of Go Vegan

Ingredients

3 shallots, finely chopped
1 tbsp fresh ginger, peeled and minced
2 cloves garlic, minced
1 tsp cumin seeds
1 tsp mild curry powder
½ tsp ground coriander
½ tsp turmeric
Pinch sea salt
2 cups filtered water
1½ cups red lentils
1 cup organic coconut milk
2 medium-sized courgettes, diced into ½ inch (1 cm) pieces
1 or 2 tbsp tamari
1 cup loosely packed fresh coriander leaves, chopped
Lime slices

Method

In a heavy-based pan, cook the shallots, ginger and garlic in a splash of filtered water for 5 minutes, stirring occasionally.

Add the spices and salt and stir well.

Stir in the water, lentils and coconut milk. Allow the mixture to simmer over a low flame, covered, whilst stirring occasionally for 10 minutes.

Stir in the courgette and tamari, cover and cook until courgette and lentils are tender. Add more water to reach the desired consistency.

Taste-test then stir in the coriander. Serve this delicious red lentil coconut curry with white or brown basmati rice to round out this comforting meal.

This recipe is featured in Marlen Watson-Tara’s wonderful book Go Vegan.  You can read our book review here.