Dahl & Coconut Rice

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 1

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.

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.

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