Alex O'Brien
Food & Wine

Red lentil and coconut dhal with kaffir lime and lemongrass

With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights.

Ingredients:

Method:

  1. To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.
  2. Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.
  3. If your shallot/onion starts to stick, add a splash of water.
  4. Add curry paste, lentils, and a dash of coconut milk.
  5. Stir to coat and cook, stirring, for a couple of minutes until fragrant.
  6. Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.
  7. Reduce the heat to low and cover and let simmer for around 25 minutes.
  8. To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.
  9. Slice capsicum after removing core, then add to the curry and simmer for five minutes.
  10. Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.
  11. To serve, spoon steamed rice onto each plate or into each bowl.
  12. Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.

Written by Nadia Lim. First appeared on Stuff.co.nz.

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Related links:

Potato and pea curry

Goan coconut lamb curry

Malaysian fish curry

Tags:
coconut, recipe, lentil, kaffir, dhal