Kale, Coconut and Aubergine Dhal

dhal

This is a recipe that I have developed over time to the point of perfection. The fragrant asian spices, the texture of the kale and lentils, the softness of the aubergine and the sweetness of the coconut all come together in this dish to create something so spectacular. If you need some healthy January inspiration but you can’t face cold salads in this weather, then this is the one! The fresh spices provide some excellent immune-boosting properties which are perfect for fighting off Winter colds, and the kale gives you that iron and B-vitamin boost your body might so desperately be needing right now! Aubergine has always been one of my favourite vegetables, and adding it to this dish was such a good move as it acts like a sponge, soaking up the coconut milk along with so much flavour from the tomato, spices and coriander.

Now January has begun I feel so ready to get back into a routine, eat lots of warming and nourishing foods and get fit and strong! Although this dish is so full of goodness, it also feels like the ultimate treat so you will not feel at all deprived! The recipe makes enough for four people, so why not nourish the whole family? Or alternatively be greedy and keep it all for yourself so that you have a delicious dinner to come home to every evening 😉 What are your New Year’s resolutions?

Kale, Coconut and Aubergine Dhal
 
Prep time
Cook time
Total time
 
Recipe type: vegan, gluten free, dairy free, sugar free, grain free
Serves: 4
Ingredients
  • 1 cup dried split yellow lentils
  • 1 can coconut milk (Or 2 inches of a creamed coconut bar and 1 cup water)
  • 1 can chopped tomatoes
  • 1 medium aubergine
  • 3 large handfuls of kale
  • 1 tbsp coconut oil
  • 1 tbsp extra virgin olive oil
  • 1 brown onion
  • 3 cloves of garlic
  • A 1 inch piece of fresh ginger
  • 1 medium chilli
  • A handful of fresh corriander
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • ½ tsp ground black pepper
  • ½ tsp salt
Instructions
  1. Place the lentils in a saucepan and cover with water
  2. Boil for around 30 minutes until cooked and soft
  3. Preheat the oven to 180 degrees celsius
  4. Dice the aubergine and place in a roasting tin and drizzle with the olive oil
  5. Roast for around 20 minutes until soft but not too browned
  6. Meanwhile, finely chop the onion, garlic and chilli
  7. Heat the coconut oil in a deep pan or wok on a low heat and add the onion, garlic and chilli and cook until soft
  8. Add the ginger, garam masala and cumin and mix well to release the flavour
  9. Add the chopped tomatoes and coconut milk or cream and water and continue to cook until the coconut is well combined (this will take longer if you're using creamed coconut)
  10. Remove the aubergine from the oven and add to the pan
  11. Add the kale and mix well, leaving this on a low heat for around 10 minutes to shrink down and soften, stirring occasionally
  12. Once cooked, drain the lentils and add the the pan
  13. Chop the coriander and add along with the salt and pepper
  14. Mix everything well and add a little bit of water if the dhal is too thick
  15. Leave to simmer for a further 5-10 minutes to combine the flavours
  16. Serve with brown rice or rotis

 

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