And it really is the best ever dahl you’re likely to ever try! My African Vegie Curry
blend adds heaps of flavour to red lentils, sweet potato, spinach and red
capsicum, and the coconut milk gives it an extra creamy texture.
Serve as a side dish or main with flatbread and steamed rice.
1 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, crushed
2 tsp ginger, grated
1 bay leaf
1 cup red lentils
1 tbsp Spice Fusion African Vegie Curry blend
1 tsp turmeric, optional
2½-3 cups vegetable or chicken stock
1 cup diced sweet potato, pumpkin or potato
½ cup diced or shredded red capsicum
½ cup coconut milk (I use Ayam brand)
100g English spinach leaves, roughly chopped
Coriander or parsley to garnish
Fry the onion, garlic, ginger and bay leaf in oil until the onions are soft.
Add the lentils and African Vegie Curry blend and turmeric and fry off for 1 minute, stirring continuously,
then pour in the stock, sweet potato, pumpkin or potato and the coconut milk.
Bring to the boil and simmer for 30 minutes on low heat, stirring occasionally, ensuring
the dahl does not stick to the bottom of the pan. (If it does, add a little more stock and stir well.)
Add the capsicum and chopped spinach and stir through for 2-3 minutes.