Roasted Veg and Coconut Daal


1. To make the daal, heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden.
2. Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant.
3. Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.
4. Meanwhile, heat the oil for the veg in a frying pan over a medium heat and add the cumin seeds. Mix well and chuck in the veg and a good pinch of salt. Stir-fry for 4-5 minutes until warmed through.
5. To finish the daal, add the lime juice and coriander. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice and roasted veg on top.


For the daal
2 tbsp olive oil
3 tsp cumin seeds
2 onions, finely sliced
4 cloves garlic, finely sliced
1 inch ginger, finely sliced
1 tsp turmeric
1 tsp chilli powder
200g red lentils
1 tin chopped tomatoes
1 tin coconut milk
The juice of a lime
A small handful of finely chopped coriander leaves
Rice to serve
Sea salt

For the veg
2 tbsp olive oil
2 tsp cumin seeds
250g leftover roasted veggies

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