Coconut Dhal

I love love love this recipe. We found it in an Olive magazine recipe booklet and I've had it at home quite a few times. I never realised quite how simple it was to make – perfect if you’re short on time and don’t want loads of washing up to do! It is just delicious, and as a lover of creamy, coconutty curries like Korma, this is perfect for me. You can adapt it to be as spicy as you like it. Enjoy it with some flat-breads or rice. 

If you’re only cooking for one, like me, then this recipe makes too much. You could halve it, but as the coconut milk I had was a 400ml tin, I didn't like to. So I've frozen it instead and now I have an instant meal for another day!

Ingredients:
2 medium tomatoes (chopped)
250g red lentils
400ml tin coconut milk
1 onion (chopped)
green chilli’s (as many or as few as you require)
1 teaspoon turmeric

Method:
Put all the ingredients in a pan with 300ml water and simmer for 20 minutes until the lentils are tender.

There’s ONE step. How great is that?!
BEWARE: This has a habit of sticking to the pan, so regular stirring is a necessity.

To garnish:
(Optional) Fry one sliced onion in four tablespoons of oil until crisp. Add a handful of fresh curry leaves or coriander and two teaspoons of mustard seeds and sizzle together. Pour over lentils.

I left this out as it means using another pan, but if you can be bothered, go for it as it does add a great flavour and texture.

(Photo from BBC Good Food)