Coconut and tomato dal stew
Red lentils, tomatoes and coconut milk in a loose, turmeric-yellow stew with spinach. Thinner than a dal, so serve it in bowls with a spoon.
- Time
- 35 min
- Serves
- 2
- Kind
- Stew
- Also
- Gluten-free
Made without gluten ingredients.
Method
- Chop the onion finely and crush the garlic. Rinse the red lentils in a sieve until the water runs clear.
- Warm the olive oil in a large pot over a medium heat. Add the onion and a pinch of salt and cook for about 8 minutes, until soft and translucent.
- Stir in the garlic, turmeric and cumin for 1 minute, until fragrant.
- Add the lentils, chopped tomatoes and 500 ml of water. Bring to the boil, then simmer on a low heat for 20 minutes, stirring often towards the end, until the lentils have collapsed.
- Stir in the coconut milk, then add the spinach a handful at a time and cook for 3 minutes until it has all wilted.
- Season well with salt and black pepper and serve in deep bowls.
Tip Freeze the leftover half tin of coconut milk in an ice-cube tray, then drop a cube into the next curry or soup.
Per portion
| Energy | 684 kcal |
| Protein | 32 g |
| Carbohydrate | 71 g |
| of which sugars | 17 g |
| Fat | 27 g |
| of which saturates | 16 g |
| Fibre | 16 g |
| Salt | 0.48 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- red lentils200 g
- chopped tomatoes1 tin
- coconut milk½ tin
- onion1
- garlic3 cloves
- spinach200 g
- turmeric2 tsp
- cumin1 tsp
- olive oil1 tbsp
