When you decide to add a few more vegan recipes into your diet, the best place to start is with cuisines that have a lot of flavours naturally and don’t rely on the meat to add tastiness! This dahl has become a firm favourite in our household (my hubby even requested it for his birthday!) Not only is it restaurant quality, but it is so easy to make! You can serve it with rice but if you want an extra special meal why not make garlic naan bread or roti? The roti is incredibly quick and uses self-raising flour so no kneading or waiting for it to rise! (Recipe at the bottom of this page!)
Trust me, this will end up on your regular rotation and will even have your non-vegan friends coming back for seconds! 😀
Serves 4 (Recipe is from the book ‘Bish Bash Bosh.‘)
Ingredients
- 1 large onion
- 30g fresh coriander (if you don’t like coriander, leave it out! No stress).
- 3 garlic cloves (or 1 tsp minced garlic in a jar)
- 2.5cm ginger (or 1 tsp minced ginger in a jar!)
- ½ tsp salt
- 1/4 tsp chilli flakes (or leave out if you don’t like spicy)
- ½ tbl ground cumin
- 1 tsp ground turmeric
- 4 tsp garam masala
- 1 tsp caster sugar
- 1 tsp ground coriander
- 1 tsp fenugreek
- 200g dried lentils (rinsed) (I use a combo of green and red)
- 1 x 400g tin chopped tomatoes
- 500ml veggie stock
- 1 x 400ml tin low fat coconut milk (or full fat if you want it extra creamy!)
- 75ml boiling water
Method
- Sautee the onion and salt until softened.
- Add the ginger, garlic and coriander stems chopped finely (not the leaves)
- Add all the spices and stir
- Tip lentils into the pan
- Tip in canned tomatoes and simmer for a few mins
- Pour in veggie stock and coconut milk and stir
- Simmer gently with the lid on for 30-40 mins until the sauce is thick. You can always add more water and cook for a little longer if the lentils aren’t done or if you want the flavours to really develop!
Hacks:
- The original recipe calls for red lentils but I have used green and a mixture of both and it always turns out well! Just note that if you use green lentils it will take a little longer to cook than red split lentils.
- I love fresh coriander but sometimes I don’t have any so I just add 1 tsp of dried coriander instead!
- Use jarred garlic and ginger if you don’t have time for all the chopping! Obviously fresh is best but sometimes time is of the essence!
Super Easy Roti Flatbreads
Makes 4 large (Recipe is from the book ‘Bish Bash Bosh.‘)
Ingredients:
- 200g Self-raising flour
- ½ tsp salt
- 1 tbl vegetable oil
- 100ml water
Method:
- Pour flour, salt and oil into a large bowl and then slowly mix the water in.
- Knead together until it’s a smooth ball of dough.
- Cover the bowl and set aside for at least 20 mins
When the dahl is nearly ready divide the dough and roll out super thin. Then put the pan on very high heat, spray with oil and cook like a pancake (a minute or so each side)
These are amazing served with the dahl or any other curry! Leftovers can be put in the toaster the next day to crisp up!
For more delicious Bosh recipes visit their website.
Fancy making naan bread instead?
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