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Recipe: Vegan Coconut Dahl
This great vegetarian dish combines the creaminess of coconut with zingy lime, herby coriander and hot chilli, so it’s just right for washing down with the soft, full-bodied Sula Vineyards Chenin Blanc 2017. The aromas of quince and pear and tropical fruit flavours of this wine pair perfectly with spicy dishes. This recipe is completely vegan - including the wine - and gluten free, if served with rice instead of pitta or naan.
Vegan Coconut Dahl with Chilli, Coriander and Lime with a glass of Sula Vineyards Chenin Blanc 2017
Serves 4. Skill level: easy. Time: approximately 1 hour.
You will need:
- 1 large onion
- 2 fat garlic cloves
- Oil of choice (coconut or vegetable are better) for frying
- 1 tbsp dried coriander
- 1 tsp ground ginger
- 1 tbsp chopped fresh chilli (or more, to taste)
- 2 tbsp curry powder
- 2 tsp turmeric
- 700 ml water
- A can of coconut milk
- 2 tbsp tomato puree
- A can of plum tomatoes
- 300g red lentils
- 1 lime
- Fresh coriander, to serve
- Pitta or naan, to serve
1) Finely dice the onion and the garlic, and fry gently with the dried coriander, ginger and fresh chilli in a generous scoop of a vegetable oil. Once the onion is nicely soft, add the curry powder and turmeric and stir through.
2) Next add the water, coconut milk, tomato puree, plum tomatoes and lentils and mix well. Bring to the boil and then turn the heat down, put a lid on and leave to simmer for 30 minutes, stirring every now and then.
3) After half an hour, most of the liquid should have been absorbed and the lentils should be nice and soft. Add a bit more oil, a good pinch of salt and a generous squeeze of lime juice, stir again and adjust salt and spice according to taste.
4) To finish serve with a sprinkle of fresh coriander, chopped fresh chilli and warm pitta, naan bread or rice depending on preference.
You can buy Sula Vineyards Chenin Blanc 2017 online here for just £10.95!
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