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Lime & coconut dhal

Lime & coconut dhal

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A star rating of 4.3 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one

  • Freezable
  • Vegan
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal104
fat8g
saturates6g
carbs7g
sugars2g
fibre2g
protein3g
low insalt0.39g
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Ingredients

  • 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

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.

Goes well with

Recipe from Good Food magazine, January 2011

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Overall rating

A star rating of 4.3 out of 5.13 ratings
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