Spicy Vegetable and Coconut Dhal
Serves: 4
Ready in: 30 to 60 mins
Ingredients:
1 large green chilli, deseeded and diced1 green pepper, deseeded and diced
2cm fresh ginger root, peeled and grated
4 large spring onions, sliced
200g sweet potato, peeled and diced
200g broccoli or cauliflower, chopped
175g red lentils, washed
400ml vegan vegetable stock
200ml Alpro soya alternative to milk
50g coconut cream block
35g almonds, toasted and flaked
method:
- Heat 1 tbsp oil in large pan and fry the chilli, green pepper, fresh ginger and spring onions for two minutes.
- Add the diced sweet potato, broccoli florets and lentils and fry for a further minute before adding the stock, Alpro soya milk and coconut cream.
- Bring to the boil and then reduce to a simmer for 20-25 minutes until the sweet potato and lentils are cooked. The mixture should be quite thick. Season and serve topped with the toasted almonds and rice or naan bread.
