Dahl & Coconut Rice
Ingredients
- 1 teaspoon extra-virgin olive oil
- ¼ brown onion finely diced
- 1 clove garlic minced
- ½ teaspoon fresh ginger minced
- ½ teaspoon ground turmeric
- ¼ teaspoon ground paprika
- ¼ teaspoon ground cumin
- ½ cup dried red lentils rinsed
- ½ carrot cut into small cubes
- ¼ cup coconut milk
- ¾ cup filtered water
- Salt and pepper to taste
- 125 g frozen Birds Eye Cauliflower & Coconut Flavour Veggie Rice
Instructions
- Heat the olive oil in a saucepan over low-medium heat.
- Add the brown onion and sauté for 2-3 minutes until it begins to go translucent.
- Add the garlic and ginger and cook for 1 minute, until golden.
- Then, stir through the turmeric, paprika and cumin. Cook for another minute, until aromatic.
- Add the lentils, carrot, coconut milk, and water. Season with salt and pepper and cook for 15-20 minutes, until the liquid has been absorbed and the lentils are cooked. If required, add a splash more water or coconut milk.
- While this is cooking, cook the frozen Birds Eye Veggie Rice according to packet instructions.
- Create a bed of cauliflower rice and add the cooked dahl on top to serve.
