- Curried Vegetables
Coconut Water Dahl - Curried Vegetables - Quinoa
- Prepare what ever vegetables you prefer ... I have used large chunks of pumpkin, sweet potato, broccolini and baby spinach leaves.
- In a adequate saucepan place a little oil and fry off a couple of teaspoons of mustard seeds, and the same of cumin seeds along with a couple of bay leaves until popping and fragrant.
- Sprinkle into this mix a good dessert spoon of curry powder and then add the root vegetables and stir to coat and start the cooking process ...
- Finally cover with water and bring to the boil then lower the heat and cover to cook for about 15 minutes ... add the lighter vegetables such as broccoli about halfway though and finally the spinach that just needs to wilt add at the very end and stir through to serve.
Coconut Water Dahl
- In a large saucepan soften off a diced onion for a few minutes and then add a couple of teaspoons of fresh grated ginger a couple teaspoons of ground cumin a touch of cayenne pepper to your liking and a 1/2 teaspoon of ground turmeric ... when fragrant
- add 2 cups of red lentils and 2 cans or 600 ml coconut water and 400 ml water and cook for 15-20 minutes ... add more water as this cooks if you prefer a soupier rather than thick Dahl.
Quinoa (as an alternative to rice)
- Cook about a 1/2 cup per person by the absorption method instructions on the packet and by using coconut water or ordinary water or a mixture of both will give you a nice sweet flavour.
Serve these dishes in the centre of the table presented in individual bowls and sprinkled with fresh coriander, piping hot ... top the Dahl with a little natural yoghurt or serve on the side so the family can add their own as they choose. I don't make mine spicy at all however if you do the yoghurt becomes a cooling source of flavour.
If there are any left overs ... heat and serve the next day ... curries intensify in flavour the following day ... Yummo!!!