Purple Carrot and Red Lentil Dhal
Australian purple carrot and red lentil dhal with coconut milk — vibrant vegan recipe with warming spices and 22g plant protein.
10mPrep
35mCook
4Servings
310Calories
22gProtein
Ad requires consent.
Ingredients
- 300 gpurple carrots
- 200 gred lentils
- 200 mlcoconut milk
- 1 wholebrown onion
- 3 wholegarlic cloves
- 10 gfresh ginger
- 5 gcurry powder
- 600 mlvegetable stock
- 15 mlolive oil
Ingredients
- 300 g purple carrots
- 200 g red lentils
- 200 ml coconut milk
- 1 whole brown onion
- 3 whole garlic cloves
- 10 g fresh ginger
- 5 g curry powder
- 600 ml vegetable stock
- 15 ml olive oil
Instructions
- Sauté onion, garlic, and ginger in oil 5 min.
- Add curry powder; stir 2 min.
- Add carrots, lentils, coconut milk, and stock.
- Simmer 25–30 min until lentils are soft.
- Blend partially for creamy texture.
- Season to taste; serve over rice or with flatbread.