Lime & coconut dhal
- Good Food team
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Serves 8
Easy
Prep: 5 mins
Cook: 15 mins
A star rating of 4.3 out of 5.14 ratingsRate
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A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one
Freezable
Vegan
Vegetarian
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Artichoke & lemon dip
A star rating of 4.7 out of 5.22 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1-2 tbsp mild curry paste
-
160ml tin coconut cream
-
zest of 1 lime
plus a squeeze of juice
-
1 heaped tsp brown sugar
-
400g tin lentils
drained
-
handful chopped coriander
plus extra to serve
-
2 warmed naan bread
cut into fingers
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Nutrition: per serving
-
kcal104
-
fat8g
-
saturates6g
-
carbs7g
-
sugars2g
-
fibre2g
-
protein3g
-
salt0.39g
low
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Method
-
step 1
Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.
Recipe from Good Food magazine, January 2011
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A star rating of 4.3 out of 5.14 ratings
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