Vegetable Turmeric & Coconut Dahl
By shahdan • October 2, 2017
Simply served over white rice, the Vegetable Turmeric & Coconut Dahl makes such a hearty vegan home-cooked meal.
- 1 tablespoon olive oil - زيت زيتون
- 1 small onion (thinly sliced) - بصلة
- 1 large carrots (grated) - جزر
- 2 medium zucchini (grated) - كوسة
- 2 small garlic cloves (minced) - فصوص ثوم
- 1 teaspoon fresh ginger (grated) - جنزبيل
- 3/4 teaspoon turmeric - كركم
- 1 cup yellow lentils - عدس أصفر
- 2 cup water - ماء
- 1 cup coconut milk - لبن جوز الهند
- 2 handful spinach - سبانخ
- salt and pepper (to taste) - ملح و فلفل
Step by step
- Heat olive oil in a medium pot. Sauté sliced onions for about 4 minutes on low heat. Add grated carrots and zucchini and sauté for another 3 minutes.
- Add minced garlic, ginger, turmeric, salt and pepper and stir for another 3 minutes.
- Add lentils and water, let it come to a boil then lower the heat to medium-low, half cover, and let it cook for 10-15 minutes.
- When lentils are almost cooked and water reduced, add the coconut milk and let it simmer further until the lentils are soft. This Dahl needs to be a little saucy so you might need to add a little water if needed.
- Turn off the heat, add spinach and cover. Spinach will be wilted from the heat within 2 minutes. Give it a quick stir, adjust salt and pepper if needed. Serve with white rice or brown bread.
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