frozen assets
coconut dhal Barney Desmazery serves this vegan dish on its own and freezes the leftovers to be used as the base for a quick-fix curry photograph MIKE ENGLISH One-pan coconut dhal
For me, this recipe ticks so many boxes. It’s the most comforting vegan meal, all made in one pan, and though I could happily sit and demolish a panful with a spoon just as it is, I also use it as a base to make other curries. Sometimes I’ll simply wilt a few handfuls of spinach through it to keep it vegan, but diced raw chicken or raw prawns can be cooked in it, too.
Shoot director RACHEL BAYLY | Food stylist KATIE MARSHALL | Stylist FAYE WEARS
SERVES 4 PREP 10 mins COOK 45 mins EASY V ❄
300g red lentils 2 tbsp sunflower oil, plus extra for drizzling 2 onions, finely sliced 4 garlic cloves, crushed or finely chopped thumb-sized piece of ginger, finely chopped 5 curry leaves (optional) 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp coriander powder 1 tsp turmeric 1 dried red chilli, left whole 1 tbsp tomato purée 400g can coconut milk coriander leaves, sliced ginger and sliced green chilli, to serve
1 Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer. 2 Stir in the lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed. 3 Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil. GOOD TO KNOW vegan • fibre • iron • 2 of-5-a-day gluten free PER SERVING 531 kcals • fat 24g • saturates 15g • carbs 51g • sugars 8g • fibre 10g • protein 22g • salt 0.1g
TWIST IT l SPINACH & COCONUT DHAL Keep things vegan by simply wilting a couple of handfuls of washed spinach leaves through the simmering dhal a few minutes before serving. l PRAWN & LENTIL COCONUT CURRY Add a large handful of prawns (defrosted if frozen) 5 mins before serving. If using raw prawns, simmer until they change colour and are cooked through. If adding cooked prawns, simply heat through.
34 BBC Good Food Middle East October 2021
