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.
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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
- Cut onion in rings
- Mince garlic
- Cut ginger finely
- Cut peaches in cubes
- Preheat oven to 200°C
Cook
25 min
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
Bake naan bread in the oven
~4 min at 200°C
Add lime juice and peaches
simmer until warm ~5 min
Serve dahl with fresh spinach and bread on the side
This is a recipe from the seasonal calendar
