A can of coconut milk can go a long way. I normally open it, pour the contents into a container, then whisk to combine the hard cream with the coco water. I don’t know if this is standard practice, but it’s my kitchen. You only need a few tablespoons in this recipe, so the rest can be stirred into porridge to give it a tropical edge. Or add to a curry mixture to create a spicy, creamy dinner.
I made this Dahl recipe at the weekend, when the frost was just starting to bite. It’s wonderfully warming for this time of year, especially if you don’t skimp on the chilli.
1) Finely dice one peeled garlic clove. Chop six ripe tomatoes, small ones, but not cherry size, into dice. Saute both in 1tsp coconut oil until soft.
PS You probably could use cherry toms, that might be nice, just cut them in half.
2) Add 100g red lentils and sprinkle over plenty of tumeric and hot chilli powder, then just a touch of cumin. Season, then stir through 3tbsp coconut milk. Cover with boiling water and bring to a simmer.
3) Dahl is not one to be left to its own resources. It needs careful monitoring over the next half an hour, simmering happily and never being allowed to go dry. Top up with as much hot water as is required.
4) When the lentils are soft, add a big handful (or two!) of spinach and stir thoroughly to wilt. Then check and edit the seasoning and ladle into bowls. Top with a pinch of flaked almonds and serve.
Let me know in the comments if you try this recipe. I’m hoping to publish a couple each week. I have so many ideas on budget, Earth and tummy friendly recipes and I look forward to sharing them all with you.