The other day, I whipped up this super quick dahl and it’s a fabulous recipe to create with pantry staples. I’m talking lentils, coconut milk and tinned tomatoes. Oh and curry leaves and mustard seeds.
I’ve actually been grabbing a few of the curry leaves packs when they are marked down to 50c and popping them in my freezer. A super simple kitchen hack for fresh herbs – freeze them!
A hearty, warming meal on the table in minutes – just what we have needed during witching hour (when it’s cold and wet outside) and I’m surrounded by washing on indoor clothes lines.
Seriously – who wears all these socks?
Recipe: Super quick dahl
- 1 knob of ginger
- 1/2 head of garlic
- 2 onions
- 1 tbsp of mustard seeds
- 1 packet of curry leaves
- 500 grams of lentils
- 2 tins of crushed tomatoes
- 2 tins of coconut milk
Heat some oil in a large frying pan or pot. Microplane in the ginger and garlic with the mustard seeds and curry leaves. Cook until fragrant.
Add in the diced onion and cook until translucent.
Add in the lentils, tomatoes and coconut milk. Simmer until the lentils are tender (approximately 15 minutes). Serve with nan bread.
Have you ever whipped up a recipe from my blog? I would love for you to let me know…So I don’t feel as if I am just writing all this stuff down for nothing… If you choose to whip up one of my recipes , then I would love for you to share it on social media, and don’t forget to use the hashtag #goodfoodweek.