Coconut Dhal

I really like the dhal recipe we usually make but like most things, it gets a bit boring when eaten over and over again so I thought I would try something different this time. Again this is a recipe based on one in April’s Cook Vegetarian.

For 4 portions you need:
225g red lentils
1 400g can coconut milk
1 sachet coconut cream
1 large onion, chopped
2 cloves garlic, crushed
2 inch piece of ginger, grated
2 tsp curry powder
4 whole dried chillies
1 tsp dried chilli flakes
2 tsp ground corriander
2 tsp ground cumin

Place everything bar the spices and onions in a pan and add 750ml water. Bring to the boil and then simmer for 30 mins till the lentils are cooked. Meanwhile gently fry the onions in some butter (use oil if you want it vegan). Add the spices to the onions and warm though. Add to the lentils along with the chillies and mix well. Serve with the spiced potato cakes and a fried egg. Or roti. Or rice. Or as a sandwich filling. Or add more water/coconut milk and turn into a soup.

Spiced Potato Cakes

Am a bit behind on blogging this week, but have a stack of lovely recipes to blog and share. This one was based on an idea in April’s Cook Vegetarian magazine. I found the cakes fell to pieces a bit when fried, but they still tasted good. Fry the eggs in the same pan and oil to soak up the flavours.

For 4 portions you need:
400g mashed potatoes
2 cloves garlic, crushed
1 tsp curry powder
1 inch fresh ginger, grated
1/2 tsp chilli powder
1/2 tsp ground corriander
1/2 tsp ground cumin
large handful chopped fresh corriander

Mix everything into the mashed potatoes apart from the fresh corriander. It’s easier to do this when the mash is hot so nuke it if it’s cold.

Divide into 4 and form each portion into patties. Place on a plate and chill for a couple of hours to help them firm up. Once cold, fry in sunflower oil for about 4 mins on each side till hot and crispy on the outside. Don’t panic if they disintegrate a bit.

Keep warm and fry one egg per person in the same pan. Serve sprinkled with the fresh corriander and a side of coconut dhal or a chilli tomato sauce. Yumsome.