This recipe is the perfect meal if you need something with lots of flavour and you don’t have to much time to cook and to clean all the mess. You can divide this meal with up to 6 people and serve them a dish with 18 grams of protein each! You can’t go wrong with this recipe.
If you try this recipe I would love to know your comments and tag @thefitstitch or use #thefitstitch. I hope you love this recipe as much as I do!
Let’s keep it simple and create a delicious meal with 1 pot and 30 minutes in the kitchen! The first thing you have to do is chop all your ingredients and measure all your spices to get them ready to be fried in your pot and take all those amazing and strong flavours out four our curry!
Servings: 4-6
Prep Time : 10 Min
Cooking Time: 15-20 min
INGREDIENTS
1 small green or red chilli pepper ( I used fresh cayenne peppers, you can omit this if you are not a spicy lover like me.)
1 Tbsp of fresh ginger
1 onion
1 Tbsp olive or avocado oil (can substitute for your oil of preference)
2 cloves of garlic
6 Tbsp store bought Green Curry paste
2 1/2 cups canned light coconut milk
1 tsp turmeric
1 tsp store bought curry powder
1 1/2 cup raw lentils
1 -2 Tbsp agave syrup ( can substitute for other syrup sweetener)Juice of 1 lemonSalt and pepper to taste.
Note: add some cayenne pepper if you want to add some heat to this recipe!
INSTRUCTIONS
Mince your onion, garlic, ginger and chillies .Heat up a large pan over medium heat and add your oil, once is hot add in onion, garlic, ginger and chillies and saute for 2-3 min until onion and garlic and tender. Add curry paste and mix well, cook for 3 min.
Once your onion, garlic, ginger and chillies are well mixed with the curry paste add your turmeric, curry powder, salt, pepper and coconut milk and mix until is well combined. Bring the mixture to a simmer over medium heat.
Once this mixture is simmered add your raw lentils, agave syrup and lemon juice and stir well. Simmer this once again and then reduce to low heat and continue stirring the mixture. When its well mixed cover your pan and simmer for 15-20 minutes or until your lentils are nice and tender.
Once the lentils are tender try your Dal and adjust flavours by adding more salt, pepper or spices if you want a stronger curry.
Tip: You can serve your Dal with basmati rice and top with some coriander. The left overs can be stored for up to 5 days.
I like making a big batch of this recipe and freeze it so when I’m tired or feeling lazy I just pop out one of my Dal bags and reheat it and serve with rice! This can be kept frozen for up to 30 days and the flavours will be as great as the day you cooked them!
I hope you try and love this recipe as much as I do!
Comments