1
Step 1
Peel and finely chop the red onion. Peel the carrots and cut into small dice. Rinse the lentils in cold water.
Vegan
Daal with spinach and tangy cucumber
A hearty Indian lentil stew with carrots, spinach and coconut milk. Fresh cucumber with lime and roasted cashews add a lovely contrast to the warm spices.
YOU WILL NEED
Ingredients
- 1 red onion
- 2 carrots
- 2 dl dried red lentils
- 1 tbsp garam masala
- 1 tsp ground ginger
- 1 tsp ground coriander
- ½ tsp cumin
- 1 tbsp neutral oil
- 200 ml coconut milk
- 3 dl water
- 500 g chopped tomatoes
- 2 vegan vegetable stock cubes
- 200 g fresh spinach
- Salt and black pepper
- 4 portions couscous or other grain
- 1 cucumber
- 1 lime
- 50 g roasted cashews
FROM THE KITCHEN TO THE PLATE
Method
2
Step 2
Fry the onion, carrots and spices in oil in a saucepan for a minute.
3
Step 3
Stir in the lentils, coconut milk, water and chopped tomatoes. Crumble in the stock cubes and simmer covered for about 15 minutes, stirring now and then.
4
Step 4
Cook the couscous or other grain according to the packet instructions. Fold the spinach into the daal and let it wilt. Season with salt and pepper.
5
Step 5
Dice the cucumber and mix with squeezed lime juice, a little salt and pepper. Serve the daal with grains, lime cucumber and cashews.
A DELICIOUS FINISH
What should you serve with it?
Non-alcoholic
Lime and mint cooler
Fresh lime and mint complement the warm spices and tangy cucumber.
ALCOHOL-FREE OPTION
Mix lime juice, mint, cold water and ice.
A delicious alternative that lets the food take centre stage.
These drink pairings are suggestions – choose what suits you and your guests.