Lentil dal with winter vegetables
Ingredients
for 4 people
400 g | sweet potatoes, lengthwise halved, in approx. 5 mm thick slices |
2 | carrots, cut into slices approx. 5 mm thick |
2 | parsnips, cut into slices approx. 5 mm thick |
1 tbsp | coconut oil |
1 tsp | garam masala |
¾ tsp | salt |
1 tbsp | coconut oil |
2 cm | ginger, finely grated |
2 tsp | curry powder |
1 tsp | turmeric |
1 tsp | garam masala |
½ tsp | cumin |
½ tsp | ground coriander seeds |
½ tsp | chilli flakes |
200 g | red lentils |
1 tin | chopped tomatoes (approx. 400 g) |
3 dl | vegetable bouillon |
2 ½ dl | coconut milk |
salt, to taste |
How it's done
Vegetables
Place everything in a bowl, mix, spread on a baking tray lined with baking paper.
To bake
Approx. 30 mins. in the centre of an oven preheated to 200 °C.
Dal
Heat the oil in a wok or wide non-stick frying pan. Fry the ginger for approx. 1 min. Reduce the heat. Add the curry powder and all the other ingredients up to and including the chilli flakes, roast for approx. 1 min. Add the lentils, tomatoes and stock, bring to the boil. Reduce the heat, simmer over a medium heat for approx. 15 mins., stirring occasionally, mix in the coconut milk, continue to simmer for approx. 5 mins. until the lentils are soft, season with salt. Remove the vegetables from the oven, add, mix, serve.
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