Vanilla Coconut Milk & Yellow Curry Chana Dahl

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A new summer staple, dal is is a dried pulse (lentil, pea, or a various type of bean), that has been split. The word is also used to name the stew prepared from them, a dish we often see in Indian, Nepali, and or/ Pakistani cuisine. Dal is an ideal source of protein for vegan (and vegetarian) diets!

Ingredients:

1 cup (dry) chana dahl lentils

2. 5 cups water

½ cup vanilla coconut creamer

3 tbsp. yellow curry paste

2 tbsp. coconut aminos (from one of our favourite local companies: http://www.nakedcoconuts.com/ )

black pepper to taste

Method:

1. In a small dish, combine coconut aminos, curry paste, and coconut milk creamer.

2. Pour water portions and lentils into a large pot.

3. Stir in coconut curry mixture, so the ingredients are integrated with the water.

4. Bring the mixture to a complete boil.

5. Reduce heat to simmer, and cook for (minimum) 45 minutes to allow for maximum flavor absorption. Stir every ten/fifteen minutes to ensure the lentils are not sticking to the pot.

6. When the lentils have reached desired texture, remove from heat, serve, and enjoy! The mixture is delicious sprinkled with nutritional yeast, balsamic reduction, and fresh lemon; also outstanding paired with vegetables, quinoa, or brown rice. Leftovers can be shaped into patties, refrigerated overnight, and paired with summer salads.

Enjoy!

(This recipe has successfully fueled six-day a week boxing training! Prepare in large batches for healthy grab-and-go options.)

Zoe

Ig.  @zoemarg// zoe@theveganproject.com

 

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