Coconut & Chickpea Dahl Recipe

This Coconut Dahl recipe is truly a fragrant sensation. It has been so popular in our Cellar Door as a ‘heat & eat’ meal we thought we’d share it with you all so you can try and whip it up for yourself at home!

Creamy coconut meets divine earthy spices with this vegetarian recipe from our restaurant near Mollymook – we hope you enjoy creating it where ever you are!

Make sure you tag us on social media with #cupittsathome so we can see your creations.

This recipe serves 5 people.

To Make the Paste

Ingredients

Pinch of Salt

1 onion

½ chilli

6 cloves of garlic

½ chopped capsicum

4 tbsp of Garam Masala

1 tbsp of Tumeric

1 bunch of coriander roots

150ml Olive Oil

3 tsp yellow mustard seeds

3 tsp cumin seeds

3 tsp fennel seeds

1 can coconut milk

1 can coconut cream

1 can chickpeas (or pre-home cooked chickpeas)

1 can lentils (or pre-home cooked lentils)

½ Roast pumpkin

4 Roasted Carrots

Salt & Pepper to Season

OPTIONAL -

1 can of crushed tomatoes (if you love a creamy tomato twist, add a can of tomatoes when you add the coconut milk)

Lime (optional to season)

Extra Chilli (optional to season)

 

Method

Roast Your Veggies

Pre-heat your oven to 180 degrees.

Chop the pumpkin & carrots into large chunks, drizzle in olive oil and roast in the oven for around 20-25 minutes until soft.

Make Your Curry Paste

While the veggies are roasting, start your curry paste. Heat the oil to medium in a non-stick pan, then add the onion, salt, chilli, garlic & capsicum. Brown off in the pan until cooked and fragrant.

Blitz the cooked ingredients and the garam masala, turmeric & coriander roots in a food processor.

Make Your Dahl

Heat the oil in a large non-stick pot, fry off the mustard, cumin & fennel seeds with the curry paste prepared earlier. Ensure the pan isn’t too hot, and fry off for about 7-10 minutes (without burning) until very fragrant

Add the coconut milk, the coconut cream (& can of tomatoes if you’re adding) then bring it to the boil.

Add the chickpeas, lentils, pumpkin & carrots. Heat & stir through.

Serve with a wedge of lime & some chopped coriander – delish!