The easy recipe for Dhal with vegetables and coconut milk – Vogue Paris

To fight against waste in the kitchen, Carrie Solomon just unveiled a new book named Do not throw any more published by Éditions de La Martinière. With a total of 60 clever recipes, she provides simple keys to intelligently using leftovers and developing an array of good, affordable and mainly vegetarian dishes. Including this Dhal with vegetables and coconut milk.

The Dhal recipe made with the leftovers from the vegetable drawer and coconut milk

To note: "No need to peel the skin of the butternut, it will soften when cooked and is quite edible! Feel free to serve the dhal with rice or zaatar pancake chips."

For 4 to 6 generous portions
Preparation: 20 minutes
Cooking: 55 minutes
Rest: 8 hours
-2 tablespoons of vegetable oil
-2 onions, chopped
-1 clove of garlic
-2 tablespoons of garam masala
-2 tablespoons of curry
-2 tablespoons of ground cumin
-2 teaspoons of salt
-1 tablespoon of ground coriander
-30 g of grated fresh ginger
-400 g of crushed tomatoes
-150 g of red lentils
-40 cl of water 20 cl of coconut milk
-400 g of butternut or cubed pumpkin
-15 g of fresh coriander
-1 lime, sliced
-1 fresh chilli in slices

Gently heat the oil with the onions, garlic and all the spices in a large saucepan for 10 minutes. Stir often. Add the tomatoes and continue cooking for 5 minutes. Mix half of the preparation. Return everything to the saucepan, mix with the red lentils, water, coconut milk and butternut cubes; continue cooking for 40 minutes over low heat. Divide between bowls, sprinkle with fresh cilantro, serve with lime wedges and chilli rings. Serve with rice or zaatar pancake chips.

Good to know
If you have any coconut milk left over, you can freeze it in an ice cube tray. And if you have any dhal left, consider using it to stuff empanadas.

The book N'en throw more at the Éditions de La Martinière, 19.90 euros

The Do not throw any more recipe book at Éditions de La Martinière

Categories Cooking

Leave a Comment