Spiced Vegetable and Coconut Dahl great for Vegans
Ingredients
For 4 persons:
1 tbsp sunflower oil
1 large green chilli deseeded and diced
1 green pepper deseeded and diced
2cm (1 inch) fresh ginger root peeled and grated
4 large spring onions topped, tailed and sliced
200g (7oz) sweet potato peeled, weight, diced
200g (7oz) broccoli or cauliflower broken into florets
175g (6oz) red lentils washed
400ml (14 fl oz) vegetable stock
200ml (7 fl oz) Provamel organic alternative to milk
50g (2oz) coconut cream block
35g (1.5oz) toasted flaked almonds
Preparation
Heat the oil in large pan, fry chilli, green pepper, fresh ginger and spring onions for 2 minutes. Add diced sweet potato, broccoli florets and lentils, fry for a further minute before adding the stock, Provamel organic alternative to milk and coconut block.
Bring to the boil and then reduce to a simmer for 20 25 minutes until the sweet potato and lentils are cooked, the mixture should be quite thick.
Season and serve topped with the toasted almonds accompanied by warm naan or coriander rice. Other vegetables could be substituted in this recipe or added depending on your taste. This dish can also be either served on its own or as part of an Indian meal.
Extra information
Nutritional Information:
1 portion with rice provides:
Energy 551 kcal
Fat 16.7g of which saturated fat: 8.1g
Carbohydrate 79.9g of which sugars: 8.2g