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Ingredients
Method
- 250g dried red lentils
- 1 tbsp veg oil
- 1 chopped onion
- 2 crushed garlic cloves
- 2cm piece of ginger, grated
- ¼ tsp each ground turmeric and chilli flakes
- 1 tsp ground cumin, coriander and garam masala
- 400g tin of chopped tomatoes
- 750ml veg stock
- 3 tbsp crunchy peanut butter
- 100ml coconut milk
- 2 tsp crispy onions, to finish
- Rinse the lentils until cold water. Heat the oil in a large saucepan and add the onion and a pinch of salt and cook for 8 mins to soften. Add the garlic and ginger and cook for a minute or so, then stir through the chilli flakes and spices, cook for a minute, then pour in the lentils, tomatoes and stock. Simmer for 25 mins or until everything is tender and thickened.
- Season the mixture to taste and stir through the peanut butter, then divide the dal between bowls and drizzle with coconut milk. Finish with crispy onions and enjoy with warm naan.
50 mins
4 serving
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