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  • Grace Bancroft

Coconut dhal with roasted broccolini & spicy eggplant

#vegan #dairyfree #glutenfree #indian


India was the place where my plant based journey started & it is always the food I come back to for an easy, delicious, comforting & truly nourishing meal. This dhal recipe is based on the many I ate in Southern India & I have added my own spin with the roast veggies on top. I prefer to serve dhal this way otherwise I find it can be to filling with rice. Instead of the roast veggies a quick little Indian style salsa on top is great too & adds a refreshing element.

Of course feel free to serve this alongside other curries for an Indian feast or with your favourite chutneys/accompaniments I personally love this with a hot paratha or naan on the side too.



Coconut dhal with roasted broccolini & spicy eggplant


Serves 4

Vegan, gluten free, dairy free


Ingredients

1 cup split red lentils, soaked overnight (or for as long as you have)

2 tbsp coconut oil

2 small brown onions, finely diced

3 cloves garlic, crushed

1 tbsp minced/finely chopped ginger

1 sprig curry leaves

2 tsp mustard seeds

1 tsp cumin seeds

2 tsp turmeric powder

2 tsp garam masala

1tsp ground coriander

1/2 tsp chilli flakes

1 zucchini, cubed

1 can cherry tomatoes (in tomato juice)

4 cups water

2 tsp vegetable stock powder

200 mL coconut milk

sea salt & black pepper, to taste


For the broccolini

1 bunch broccolini

1 tbsp extra virgin olive oil

salt & pepper to taste


For the eggplant

2 small eggplants

1 tbsp Indian curry paste

1 tbsp extra virgin olive oil


Toasted coconut flakes, lime juice & fresh coriander, to serve


Method

  1. Soak the red lentils overnight or for at least 4 hours in a large bowl with fresh water. Drain & rinse before using.

  2. Heat a medium cast iron pot or saucepan over medium heat. Add the coconut oil & then the onions. Saute the onions for approximately 5 minutes or until translucent. Add the ginger & garlic & continue to cook for 2 more minutes.

  3. Add in the curry leaves & all the spices (mustard seeds, cumin seeds, turmeric powder, garam masala, ground coriander & chilli flakes), cook for another minute or two.

  4. Add the red lentils, zucchini & tinned cherry tomatoes. Give it all a good stir then pour in the water. Add the vegetable stock powder. Cover, bring to a gentle simmer & cook for 30 minutes.

  5. Remove the lid, add the coconut milk & stir to combine. Simmer uncovered for another 25 minutes.

  6. Meanwhile, preheat the oven to 200 degrees celcius.

  7. Slice the broccolini stalks in half, place on a baking tray & drizzle with the oil. Season.

  8. Cut the eggplant into 2 cm cubes & place in a bowl with the curry paste & olive oil. Stir well to evenly coat the eggplant then place on the baking tray with the broccolini. Roast for 15 minutes (or until tender & beginning to char), remove the broccolini then roast the eggplant for a further 10 - 15 minutes, until golden brown.

  9. To serve, top the coconut dhal with the roasted vegetables, coconut flakes, a squeeze of lime juice & coriander.

Enjoy! #graciousfoodstories


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