Coconut & Lime Dhal with Aubergines & Peppers

Name: Coconut & Lime Dhal with Aubergines & Peppers
Cuisine: British
Ingredients: 2 kaffir lime leaves; 1 tsp cumin; 1 tsp coriander; 1 tsp turmeric; 2 red chillis (chopped); 4 cloves garlic (minced); 1 cm ginger finely chopped; 1 large onion (chopped); 150 g chana dhal; 1 aubergine; 1 red pepper (sliced into strips); 2 tins coconut milk; 1 tsp tamarind paste; 2 tsp tamari; zest of half a lime; 1 tbsp lime juice; 1 tbsp coconut oil; 150 g thai jasmine rice

marcus kielly @cook_9065661

indulgent, spicy, fresh & vegan - serves 4

marcus kielly @cook_9065661

indulgent, spicy, fresh & vegan - serves 4

Saved

Ingredients

2kaffir lime leaves
1 tspcumin
1 tspcoriander
1 tspturmeric
2red chillis (chopped)
4 clovesgarlic (minced)
1 cmginger finely chopped
1large onion (chopped)
150 gchana dhal
1aubergine
1red pepper (sliced into strips)
2 tinscoconut milk
1 tsptamarind paste
2 tsptamari
zest of half a lime
1 tbsplime juice
1 tbspcoconut oil
150 gthai jasmine rice

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Steps

1

Chop all the vegetables
2

Heat the coconut oil over a medium heat. Add the onions and cook until soft and translucent
3

Add garlic, chilli and ginger and lemongrass, cook for 1 minute
4

Add spices, cook for 1 minute. Add a teaspoon of palm sugar and cook until caramelized
5

Add coconut milk, bring to a gentle simmer and add the lentils. cook for about 20 minutes covered.
6

After about 10 minutes, add 2 tbsp tamari and 1 tsp of tamarind to deepen the flavour
7

Add the aubergine, peppers and simmer for a further 20 minutes uncovered to reduce.
8

Add lime juice and zest
9

Season and garnish with fresh coriander, serve with the rice