Coconut & Curry Leaf Mushrooms with Vegetable Dahl
Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
Approximate recipe cost: $13.88
Approximate serve cost: $3.47
Ingredients:
1cupred lentils, thoroughly rinsed
1tbspcoconut oil
1medium onion, finely diced
3garlic cloves, crushed
1tbspfresh grated ginger
1tspground turmeric
1tspground cumin
1tspground coriander
½tspchili flakes or powder (optional)
1tspsalt
½cupcanned tomatoes
1can (400ml) coconut milk
2cupswater or vegetable stock
2handfuls of spinach or kale (optional)
Curry Leaf Mushrooms:
1tbspcoconut oil
8large cup mushrooms, stems removed (you can use them later)
Pinch of salt and black pepper
2stems curry leaves
To Serve:
Chili Oil
METHOD:
2
In preparation to cook the mushrooms, preheat the oven to 180℃.
3
To prepare the dahl, place the oil in a heavy based saucepan over medium heat.
4
Add the onions and sauté until softened and lightly golden.
5
Add the garlic, ginger, turmeric, cumin, coriander, and chili. Cook for 1-2 minutes or until fragrant.
6
Stir in the tomatoes, and cook for a further 2 minutes.
7
Add the rinsed lentils, coconut milk, and 2 cups of water or stock.
8
Bring the mixture to a boil then reduce heat to low and simmer, covered for 20-25 minutes, stirring occasionally until the lentils are soft and the dhal is thickened.
9
Stir in spinach or kale (if using) in the last 5 minutes of cooking.
10
Season with salt and adjust with more stock if needed.
11
While the dhal simmers, place the mushrooms in a baking dish with coconut oil and curry leaves. Place in the oven to cook for 10-15 minutes, turning once during cooking.
12
To serve, ladle the dhal into bowls and top with mushrooms.
13
Garnish with curry leaves and chilli oil.
Ingredients
Approximate recipe cost: $13.88
Approximate serve cost: $3.47
Ingredients:
1cupred lentils, thoroughly rinsed
1tbspcoconut oil
1medium onion, finely diced
3garlic cloves, crushed
1tbspfresh grated ginger
1tspground turmeric
1tspground cumin
1tspground coriander
½tspchili flakes or powder (optional)
1tspsalt
½cupcanned tomatoes
1can (400ml) coconut milk
2cupswater or vegetable stock
2handfuls of spinach or kale (optional)
Curry Leaf Mushrooms:
1tbspcoconut oil
8large cup mushrooms, stems removed (you can use them later)
Pinch of salt and black pepper
2stems curry leaves
To Serve:
Chili Oil
Directions
METHOD:
2
In preparation to cook the mushrooms, preheat the oven to 180℃.
3
To prepare the dahl, place the oil in a heavy based saucepan over medium heat.
4
Add the onions and sauté until softened and lightly golden.
5
Add the garlic, ginger, turmeric, cumin, coriander, and chili. Cook for 1-2 minutes or until fragrant.
6
Stir in the tomatoes, and cook for a further 2 minutes.
7
Add the rinsed lentils, coconut milk, and 2 cups of water or stock.
8
Bring the mixture to a boil then reduce heat to low and simmer, covered for 20-25 minutes, stirring occasionally until the lentils are soft and the dhal is thickened.
9
Stir in spinach or kale (if using) in the last 5 minutes of cooking.
10
Season with salt and adjust with more stock if needed.
11
While the dhal simmers, place the mushrooms in a baking dish with coconut oil and curry leaves. Place in the oven to cook for 10-15 minutes, turning once during cooking.
12
To serve, ladle the dhal into bowls and top with mushrooms.
13
Garnish with curry leaves and chilli oil.
Notes
Coconut & Curry Leaf Mushrooms with Vegetable Dahl
