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
Ik kon geen gedroogde rode linzen vinden. Kan ik dan linzen uit blik gebruiken? Blijft de hoeveelheid dan hetzelfde?
Groet Engelien
Hi Engelien, jahoor! Het kan zijn dat de smaak natuurlijk net iets anders wordt. Je kan dan het beste ongeveer 2-3 keer zoveel linzen uit blik gebruiken.