Wednesday, January 2, 2019



offering a good amount of protein from the lentils. Enjoy this golden bowl of goodness on a cold winters day. 


For the dhal

1 tsp turmeric
1 tsp chilli powder
1 tbsp BNUTZ vanilla and macadamia nut butter. 
2 tsp ground cumin
1 tbsp coconut oil
1 red onion, roughly chopped
2 cloves garlic
3cm fresh grated ginger
1 x 400ml can coconut milk
1 x 400g can chickpeas, drained
200g mushrooms
150g dried yellow lentils


1/ Put the dry spices in a frying pan, and dry-fry for 1 minute with a pinch of salt.
2/ Heat the coconut oil over a medium heat for 1 minute, then add the onion and sauté for 5 minutes.
3/ Add the garlic and ginger and stir-fry for a few minutes more, then pour in the coconut milk with a pinch of salt and a good grind of pepper.
4/ Add the drained chickpeas and the lentils. Cook, covered, for 40 minutes.
5/ For the last 5 minutes, drop in the spinach and stir so it wilts in with the mix.

For the rice in the middle. 

  1. Boil water and add salt. Pour water (for every cup of rice, use 1 cup of water and 3/4cup of coconut milk) into a large saucepan with a tight-fitting lid. 
  2. Pour in rice. Add it to the boiling water.
  3. Stir once, or just enough to separate the rice
  4. Cover the pot and simmer.
Garnish with coconut chips and fried mushrooms. 


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