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Categories:
coconut oil onion garlic ginger white mustard seeds cumin Coriander Garam Masala black lentils vegetable stock kidney beans tomatoes tomato paste coconut milk pepper
Viewed: 24 - Published at: 5 years agoIngredients
- 2 tablespoons coconut oil
- 1 onion large, diced
- 6 cloves garlic minced
- 1 inch ginger piece of, minced
- 1 tablespoon white mustard seeds
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 tablespoons Garam Masala
- 1 1/2 cups black lentils dried whole, urad dal, soaked
- 7 cups vegetable stock
- 400 grams kidney beans rinsed and strained
- 400 grams diced tomatoes
- 2 tablespoons tomato paste
- 400 grams coconut milk
- pepper to taste
Method
- Soak lentils overnight in cold water
- Add onion, garlic and ginger to a large pot with the coconut oil and fry on a medium heat for around 8 minutes or until onions begin to turn translucent
- Add mustard seeds, cumin, coriander and garam masala to pot. Mix the spices into the onions and leave on the heat for around 2 minutes to form a dry spice mixture
- Add vegetable stock and black lentils to the pot and simmer for one hour
- Add diced tomatoes, tomato paste and coconut milk to the pot and simmer for 30 minutes
- Add pepper, to taste
- Serve with brown rice, chopped coriander and chilli flakes
