EASY VEGGIE LOADED DHAL AND COCONUT RICE

We are so lucky, here in England, to experience such distinct seasons. Like right now I can look outside and all the leaves are tinged with orange, the sun is low in the sky so everything looks a little hazy and I know for a fact when I go out later I’ll need my coat (and a hat and some gloves). I like the way other things shift too; we light more candles, spend more evenings indoors, crave warmer foods…

Which is kind of where this dhal comes in. For the past couple of months dinner has been a little lighter; tofu or salmon bowls with veggies; but as it’s become colder stews, curries and soup seem so much more comforting. This on the back of that fact, plus having bought far too many veggies and needing to use them up. It’s quick, easy and so yummy - especially that coconut rice. Give it a go. I hope you love it too.

Ingredients:

The Curry {serves 3-4)

1 tbsp olive oil

1 red onion finely chopped (brown would work fine too - just what I had in)

1 clove garlic finely chopped

4-5 cups of chopped veggies (for me this was 1 small head of broccoli, 1 yellow pepper, 1 large courgette)

1/2 cup lentils

1 can chopped tomatoes

1 veg stock cube

2 tsp curry powder

1 tsp ginger paste/ powder

Salt and pepper to taste

The Rice:

240g white rice

400ml full fat coconut milk

Method:

The Curry:

Begin by heating the oil in a large pan.

Add the onion and garlic, along with the ginger paste, curry powder and a little salt and pepper. Gently cook through for 2-3 minutes until the onion softens.

Add the chopped veggies, stock cube and lentils and stir through. Allow to cook for a few minutes so they begin to heat and soak up some flavour.

Add the tomatoes along with 1 1/2 cups of water. Bring to the boil and the simmer for 15-20 minutes.

During this time the lentils will begin to soak up the liquid and soften. Stir every 5 mins or so to ensure it doesn't stick to the pan.

The Rice:

Once you have put the dhal onto simmer begin the rice.

Bring a pan of around 1200ml water to boil. Add the rice and cook for 10 minutes.

Drain and rinse and then pop back into the pan with the coconut milk to cook and heat through.