Yes I realise we’ve just had a heatwave of a weekend. But it’s cooled down a little now, and it’s winter in the other half of the world so I know some of you are going to feel like curry. Personally, I always feel like curry. I don’t think it’s just winter comfort food as a lot of countries that serve curry as a staple are typically warm balmy year round weather places. So this is summer appropriate. Plus it’s so friggin good. It’s my favourite dahl, creamy and fragrant and really easy to make.
If you never order dahl/daal when you’re eating curry out then you’re doing life wrong. It’s got such a great creamy texture, is full of flavour and the goodness of those lentils and it’s just super comforting. Like a warm hug for your belly and your soul.
I love the richness that both the tomato and coconut cream add to this curry. They give it serious depth of flavour and creaminess. The spices at the start also play a big hand in this, make sure you give them a little but of time to get really fragrant so they release all their flavour and goodness into this curry. All the yum right here.
Daal is also stupidly cheap to make so it’s ideal Monday night food when maybe you’ve over extended your budget on the weekend. Two wines in and you think you’re made of money, am I right?! Can’t just be me…
1 Tbs olive oil
1/2 cup finely diced onion (I used green spring onion, because fructose)
2 cloves garlic (optional)
1 carrot, very finely diced
2 tsp freshly grated ginger
2 Tbs coriander stem and root, well washed and finely chopped
2 tsp ground cumin
2 tsp garam masala
1/2 tsp cayenne pepper (add extra if you like a kick)
400g red lentils
2 litres stock
1 can tomatoes (organic BPA free) or 2 cups fresh tomatoes roughly chopped.
1 cup coconut cream
To serve: brown rice, finely chopped cucumber and tomato, coriander (all optional!)
Heat olive oil over low-medium heat in a large heavy based pot. Add the onion, garlic, carrot, ginger, coriander stem and root, cumin, garam masala and cayenne pepper. Cook gently until the onion hast softened and the spices are fragrant.
Add the lentils, stock and tomatoes and bring to a boil. Turn down to a gentle simmer for 35-45 minutes, until thick and lentils are breaking down and getting saucy. Turn off the heat and stir in coconut cream. You can leave a Tbs to swirl n top when you serve if you’re feeling fancy. I forget to do this. Always.
Serve with rice and some chopped cucumber, tomato and coriander for a zingy fresh finish.