Pineapple & Red Lentil Coconut Dahl
I've never sure whether my Australian wife is saying "I love your dahl," or " I love ya darl.". To be safe I regularly cook this meal which I love, and the kids do too! Rich in B vitamins and minerals as well as plant protien and fibre, it's no wonder these little beauties are a vegan staple!! I add fresh pineapple for texture and a burst of sweet & sour along with coconut Cream and loads of Indian spices (but light on the chilli!!) Serves with Basmati rice pilaf to the side this dish pairs well with Kachamba, an Indian salsa that cuts through the richness and brings the fresh, also available to order are "chapati" traditional flat breads (gf) and raita which contains cooling cucumber and mint.
Ingredients
Extra virgin olive oil, Pineapple, Water, Coconut milk, Basmati rice, Onion, Red Lentil, Carrots, Raw Sugar, Fresh Ginger, Dried spices, Garlic, Coconut cream.
Preparation and storage notes
Reheat in microwave until warm . Serve w "kachamba" fresh diced cherry tomatoes, cucumber & coriander splashed w malt vinegar. Say "kachamba" isn't that fun?