Red lentil and coconut dhal with kaffir lime and lemongrass
<p>With winter proper just around the corner, this recipe ensures you have a tasty, wholesome dish to keep you and the family warm on those long, cold nights.</p>
<p><span style="text-decoration: underline;"><strong>Ingredients</strong>:</span></p>
<ul>
<li>1 shallot or ½ red onion, thinly sliced</li>
<li>1 clove garlic, minced</li>
<li>1 teaspoon finely-grated ginger</li>
<li>1 kaffir lime leaf, central stem removed, finely sliced</li>
<li>½ stalk lemongrass, tough outer layer removed and finely diced</li>
<li>1 tablespoon yellow curry paste</li>
<li>½ cup split red lentils</li>
<li>1 cup coconut milk</li>
<li>1 cup water</li>
<li>1 teaspoon fish or soy sauce</li>
<li>2 teaspoons brown sugar</li>
<li>Juice of 1 lemon</li>
<li>1 capsicum</li>
<li>1 tomato</li>
<li>2–3 handfuls baby spinach leaves</li>
<li>Steamed white or brown basmati rice</li>
<li>2–3 tablespoons coriander leaves</li>
<li>¼–½ cup roasted cashew nuts</li>
</ul>
<p><span style="text-decoration: underline;"><strong>Method</strong>:</span></p>
<ol>
<li>To begin, splash a drizzle of oil in a medium pot or pan (with a lid) on medium heat.</li>
<li>Cook shallot/onion, garlic, ginger, kaffir lime leaf and lemongrass for about three minutes.</li>
<li>If your shallot/onion starts to stick, add a splash of water.</li>
<li>Add curry paste, lentils, and a dash of coconut milk.</li>
<li>Stir to coat and cook, stirring, for a couple of minutes until fragrant.</li>
<li>Add the remaining coconut milk as well as 1/2 cup of water, the fish/soy sauce, sugar and lemon juice. Bring this mixture to a simmer.</li>
<li>Reduce the heat to low and cover and let simmer for around 25 minutes.</li>
<li>To ensure the lentils are cooked through stir occasionally, and if at any point the dhal looks too dry add up to 1/2 a cup of water.</li>
<li>Slice capsicum after removing core, then add to the curry and simmer for five minutes.</li>
<li>Dice tomato, roughly chop coriander and once the dhal is cooked, stir through tomato and spinach and season to taste with salt. At this point remove from heat.</li>
<li>To serve, spoon steamed rice onto each plate or into each bowl.</li>
<li>Spoon red lentil and coconut dhal on top. Garnish with coriander and cashew nuts.</li>
</ol>
<p><em>Written by Nadia Lim. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p>
<p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now.</span></a></strong></em></p>
<p><strong>Related links:</strong></p>
<p><a href="/lifestyle/food-wine/2016/04/potato-and-pea-curry/"><span style="text-decoration: underline;"><em><strong>Potato and pea curry</strong></em></span></a></p>
<p><a href="/lifestyle/food-wine/2016/04/goan-coconut-lamb-curry/"><strong><span style="text-decoration: underline;"><em>Goan coconut lamb curry</em></span></strong></a></p>
<p><a href="/lifestyle/food-wine/2016/03/malaysian-fish-curry/"><span style="text-decoration: underline;"><em><strong>Malaysian fish curry</strong></em></span></a></p>
