coconut dahl with toasted naan
How to make coconut dahl with toasted naan recipe
Serves 4
Total cooking time 10 minutes
Ingredients:
1 tablespoon vegetable oil
1 onion, roughly chopped
2 tablespoons korma curry paste
125 g (4 oz) split red lentils, rinsed
400 g (13 oz) can coconut milk
black pepper
chopped fresh coriander
naan breads
Method:
Heat the oil in a heavy-based saucepan and cook the onion over a high heat, stirring, for 1 minute, then stir in the curry paste and lentils.
Pour in the coconut milk, then fill the can with water and add to the lentils. Simmer briskly, uncovered, for 8–9 minutes until the lentils are tender and the mixture is thick and pulpy.
Season with black pepper and sprinkle over the chopped coriander.
Meanwhile, lightly toast the naan breads under a preheated high grill until warm and golden. Cut into fingers and serve alongside the dahl for dipping.
For chunky vegetable dahl with toasted naan fingers, heat 4 tablespoons vegetable oil in a large saucepan and cook 1 roughly chopped onion, 1 trimmed and roughly chopped large courgette and 1 trimmed and roughly chopped aubergine over a medium-high heat, stirring occasionally, for 10 minutes until tender.
Stir in 4 tablespoons korma curry paste and 125 g (4 oz) rinsed split red lentils, then pour in 600 ml (1 pint) vegetable stock and simmer for 10–15 minutes until thick and pulpy. Meanwhile, prepare the toasted naan fingers as for Coconut dahl with toasted naan and serve with the dahl. Total cooking time 30 minutes.
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| coconut dahl with toasted naan |
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