Coconut & Curry Leaf Mushrooms with Vegetable Dahl

Approximate recipe cost: $13.88

Approximate serve cost: $3.47

Ingredients:

1 cup red lentils, thoroughly rinsed

1 tbsp coconut oil

1 medium onion, finely diced

3 garlic cloves, crushed

1 tbsp fresh grated ginger

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

½ tsp chili flakes or powder (optional)

1 tsp salt

½ cup canned tomatoes

1 can (400ml) coconut milk

2 cups water or vegetable stock

2 handfuls of spinach or kale (optional)

Curry Leaf Mushrooms:

1 tbsp coconut oil

8 large cup mushrooms, stems removed (you can use them later)

Pinch of salt and black pepper

2 stems curry leaves

To Serve:

Chili Oil

METHOD:

In preparation to cook the mushrooms, preheat the oven to 180℃.

To prepare the dahl, place the oil in a heavy based saucepan over medium heat.

Add the onions and sauté until softened and lightly golden.

Add the garlic, ginger, turmeric, cumin, coriander, and chili. Cook for 1-2 minutes or until fragrant.

Stir in the tomatoes, and cook for a further 2 minutes.

Add the rinsed lentils, coconut milk, and 2 cups of water or stock.

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.

Stir in spinach or kale (if using) in the last 5 minutes of cooking.

Season with salt and adjust with more stock if needed.

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.

To serve, ladle the dhal into bowls and top with mushrooms.

Garnish with curry leaves and chilli oil.

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Coconut & Curry Leaf Mushrooms with Vegetable Dahl