1 cup (195g) uncooked Basmati rice or long grain white rice
2 cups (480ml) cold water or vegetable broth (stock)
pinch of salt & pepper
4 cloves garlic, minced
2 tbsp. extra virgin coconut oil
½ tsp. crushed chili flakes
1 small yellow onion
½ tbsp. garam masala
1 tsp. ground turmeric
½ tsp. ground cumin
1 x 14 oz. (400ml) canned lite coconut milk
1 x 14 oz. (400ml) canned diced tomatoes
2 cups (480ml) vegetable broth (stock)
1 cup (200g) red split lentils
1 ½ tsp. salt
1 cup (40g) chopped cilantro (coriander)
1 bay leaf
1-inch (2.5cm) fresh ginger root, peeled & grated
4 cups (120g) baby spinach
½ cup (20g) cilantro leaves (coriander)
Place the rice, water (or vegetable broth), and pinch of salt and pepper into a large saucepan. Cover with a lid and bring to a boil. Reduce the heat to a simmer and simmer gently for 20 minutes. Once cooked, remove the pan from the heat and set aside with the lid on.
To prepare the dahl, use a large thick frying pan (cast iron is best) placed over a medium heat. Chop your onion into small pieces. Melt the coconut oil and sauté the diced onion for one minute. Next, add in the cumin, turmeric, garam masala, red split lentils, minced garlic, grated ginger, chili flakes, salt and bay leaf with the onion and stir.
Pour in the canned tomatoes, vegetable broth, and coconut milk. Bring the dahl to a boil and reduce the heat to a simmer. Let the dahl simmer for 25 minutes uncovered, occasionally stirring to prevent the lentils from sticking to the bottom of the pan.
Once the lentils are soft and fully cooked, add in the spinach, chopped cilantro, and allow to wilt. Cut the lime into four wedges. Serve equally between 4 large bowls over rice and top with cilantro leaves and a wedge of lime.
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