Creamy, incredibly flavorful lentil dal (vegan) that you can have ready in under 30 minutes. Extra creamy due to coconut milk, flavored with delicious curry paste and chilies. Served with delicious basmati rice and fluffy warm naan bread.
Add curry paste and sauté and stir for another 2-3 minutes.
60 g red curry paste
Add coconut milk, turmeric, curry powder, salt, pepper, mix well and bring everything to a simmer. Add Birds Eye chili and/or jalapenos.
400 ml Coconut milk, 1 tbspn Turmeric, 1 tbspn Curry powder, Salt and pepper to taste, 1-2 Piece Birds Eye Chili
Add lentils, tamari, coconut blossom sugar and lemon juice and mix well.
240 g green lentils, cooked, 15 ml Tamari or another gluten-free soy sauce, 12-24 g Coconut blossom sugar or brown sugar, 30 ml Lemon juice, Optional: 1-2 fresh
Simmer over medium heat for 20 minutes, half covered.
Taste and season if necessary.
Portion onto two plates, serve with desired Side dishes serve and enjoy!
Freshly baked naan, Fresh or dried parsley
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.