Creamy Coconut Dal with Roasted Aubergine & Cherry Tomato
This is by far my most popular recipe with clients; it’s rich in flavour, deliciously creamy but also tangy and fresh thanks to the lime and coconut yoghurt, and it just happens to be vegan! Don’t be put off by the long list of ingredients, I like to use a generous mix of yummy spices, most of which you’ve probably got in your store cupboard. Its really easy to make and any leftovers can be frozen or refrigerated for lunches.
If you feel like some protein, this recipe goes really well with chicken or salmon along with some spinach or kale on the side . If you don’t have coconut yoghurt; you can use Greek yoghurt instead.
So, next time you are craving an Indian take away, why not try this instead? I promise you won’t be disappointed!
Ingredients - Serves 6
2 tbsp extra virgin olive oil
4 cloves garlic (finely sliced)
4 spring onions (finely sliced)
1 tbsp finely grated ginger
2 tsp garam masala
1 tsp cinnamon
1 tsp turmeric
1/2 tsp paprika
1/2 tsp chilli powder
1 tsp cumin
1 tbsp tomato paste
2 cups red split lentils
1 litre vegetable stock
1 x can chopped tomatoes
1 x can coconut milk
2 small/ 1 large aubergine
1/2 pack cherry tomatoes
Spring onions, coriander, toasted almonds and coconut yoghurt to serve
1. Preheat oven to 200 °C
2. Add the oil to a large heavy based saucepan on a medium heat and add the onions, spring onions, garlic and ginger. When the onions have softened add all the spices and tomato paste and let them cook for a minute.
2. Add the lentils and cook for another couple of minutes. Then add the stock and tinned tomatoes and gently simmer for about 25 minutes, until the lentils have absorbed most of the liquid.
3. Meanwhile, cut the aubergine into small cubes and roast in a large roasting tin with the cherry tomatoes, a glug of olive oil and salt and pepper. Roast for 20 minutes.
3. When the aubergine and tomatoes are cooked, add them along with the coconut milk to the dal and cook for another 1o minutes.
4. Add juice of 2 limes and take off the heat.
5. Serve with spring onions, coconut yoghurt, toasted almonds and coriander.