Golden Curry Coconut Dahl

Golden Curry Coconut Dahl

1 T coconut oil

3 onions, diced 
2 t salt
5 garlic cloves, minced
1 T ginger, peeled and minced
1 t each, ground cumin and turmeric
1 T curry powder
3 C broth
1 C red lentils, washed and drained
3 carrots, chopped
1- 400 ml can whole tomatoes
1 - 400 ml can coconut milk
1-2 T lime juice
Fresh cilantro
Add ½ bunch - 1 bunch of chopped pieces of kale, to be added at the last minute. Or ½ bag of spinach or chard.

Melt coconut oil in a large pot over medium-high. Add the onions & salt, stir. Cook for about 10 minutes or until soft.

Add the garlic, ginger, cumin, curry powder & turmeric. Stir well & cook until fragrant, about 3 minutes.

Add the lentils, carrots, tomatoes, coconut milk & broth.

Bring to a boil, reduce heat to low & simmer until the lentils are tender, about 20 minutes. Break up the tomatoes with a spoon a little bit.

To serve, stir in the lime juice until desired flavour, season with salt & sprinkle with fresh cilantro!

Naturally Nourished - Sarah Britton 

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