Monday, October 29, 2018

Coconut Lentill Dahl

This is a recipe that I had during a recent stay at Woodbrooke Quaker Study centre in Birmingham. I went home and managed to put this together and it is a fairly accurate recreation of that dish, I hope you enjoy.   

Coconut Lentil Dahl (vegan) – Mild to hot depending on the Garam Masala used.

6 - 8 portions

Ingredients

400g Red Lentils, rinsed until water runs clear
250g finely diced onion
250g grated carrots
3-4 (about 250g) sticks of celery finely diced
3-4 large garlic cloves minced
1 tablespoon Garam Masala
(powder or paste)
2 table spoons of coconut oil
1 400g tin chopped tomatoes
1 tablespoon of tomato paste (Optional)
400mls Tin coconut milk
750-1000mls of Vegetable stock or water and stock powder/cube
Ground Black pepper and dark soy sauce (I use Kokkaman). 

Thursday, May 17, 2018

Stir-Fry Veggies and Cashew Nuts

This dish can be made with any veggies you have to hand but this was what I had today when making it


Ingredients

1 medium carrot
1 medium onion
1 large hand full cauliflower florets
100g or so shredded cabbage
2 cloves garlic
60g / 2oz cashews
1-2 table spoons of Dark soy sauce
table spoon oil of your preference