Broccoli Lentil Dahl Curry

Nut Free, Vegan (Opt)

Cook Time40 minutes

4 Servings
 


This creamy broccoli lentil curry is the ultimate comfort food recipe! It’s quick and easy, made in one pot and packed with plant-based protein. A nourishing + flavourful red lentil dahl made with wholesome vegan ingredients!

Recipe by Caitlin Rule @goodnessavenue

INGREDIENTS

  • 1 Tbsp Organic Cold Pressed Coconut Oil*
  • 1 Onion Finely Chopped
  • 2 Cloves Garlic Minced
  • 1 Red Capsicum Diced
  • 2 Tsp Organic Ginger Ground*
  • 2 Tbsp Curry Powder
  • 1/2 Tsp Organic Turmeric Powder*
  • 1 Cup Organic Red Split Lentils* Rinsed
  • 1 Can Crushed Tomatoes
  • 1 Large Broccoli Chopped
  • 3 Cup Water
  • 1 Cup Canned Coconut milk
  • 1/2 Tsp Salt*

To Serve:

  • 1/2 Cup Coriander Chopped
  • Plain or Coconut Yoghurt
  • Pickled Red Onions Optional
  • Black Sesame Seeds Optional
  • Organic Basmati Rice*
  • Pappadum's 

METHOD

  • 1. Rinse the lentils in cold water until the water runs clear.
  • 2. Heat coconut oil in a pot or large saucepan over a medium-high heat. Add onion, garlic and capsicum and cook for 2 minutes, stirring frequently to prevent garlic from burning.
  • 3. Add the curry powder, turmeric and ground ginger, and stir for 1 1/2 minutes.
  • 4. Add the lentils, tomatoes, water, coconut milk and salt and ix well. Bring to simmer, then place lid on and adjust heat to low / medium low so it’s simmering gently.
  • 5. Simmer for 30 minutes, covered with the lid.
  • 6. Add the broccoli and stir then remove lid and simmer for a further 10 minutes to reduce the sauce and soften the broccoli. The lentils should be soft and sauce should be thickened and creamy. If too thick, add a splash of water, and if too thin, simmer with lid off for a further 5 minutes*.

    *full fat coconut milk tastes best but light coconut milk or cashew milk also also work. 

  • 7. Stir through half the coriander, then taste and add more salt if needed.
  • 8. Serve over basmati rice, with pappadum's or naan bread sprinkled with more coriander, pickled onions if desired and a dollop of yogurt.
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