Recipes
Date posted: 03/01/2023
Ingredients
| Vegetable oil | 25ml |
| Onion diced | 500g |
| Knorr ginger puree | 40g |
| Triple lion garlic puree | 45g |
| Garam masala | 25g |
| Ground cumin | 10g |
| Ground tumeric | 10g |
| Mild madras curry powder | 12g |
| Red lentils | 500g |
| Chopped tomatoes | 500g |
| Coconut milk | 750ml |
| Vegetable bouillon paste | 15g |
| Coriander | 30g |
Method
- Place the oil in a pan and heat on the stove. Add the onions and cook until tender.
- Next, add the garlic and ginger, and cook for a couple more minutes.
- Add the spices and continue to cook for a few minutes. Be careful not to burn the spices.
- Then, add the lentils and mix well.
- Add the chopped tomatoes and coconut milk and bring to the simmer.
- Add the vegetable stock and water and simmer until the dhal reaches the correct consistency and the lentils are softened.
- Chop coriander and fold through before serving.