Monday, August 8, 2016
Peanut Butter and Coconut Dhal
I am so much more of a cold-weather girl. I love hot tea, fluffy doonas, boots and striped scarves. I live in jeans pretty much year round anyway but in winter it's actually justified!
Of course the other thing to love about cold-weather is food that feels like a big warm hug. Unlike Summer when it gets so hot you lose your appetite and can't be bothered to cook. Ugh.
My top 3 comfort foods (in no particular order) would have to be mashed potato dripping with butter, steamed pudding with custard and a good curry. I'm slightly devastated that my husband and kids haven't got the same love for mashed potato as I do - perhaps I overdid the mash when the kids were little! They of course love pudding though and luckily we all love curry, which is why we have one at least once a week.
This coconut and peanut butter dhal was born of the desire to cut back on the meat a little and to broaden our curry horizons. Chicken korma, beef madras and curried sausages all feature regularly so it was time for a change.
This is truly one of the most delicious things you can eat in Winter - warmly spiced, creamy and hearty even on the coldest days. Lentils are incredibly cheap and a great source of protein and fibre and they soak up curry flavours like nothing else.
This was a huge hit as-is with the kids, but if you like it spicy you could definitely add some chili to taste. The dhal is quite soupy first made but turns into more of a mashed potato consistency the next day and it reheats beautifully with just a little coconut milk added.
So in honour of Meat-free Monday, or just anytime you feel like a curry, why not give this one a go!
My Coconut and Peanut Butter Dhal
1 large onion
4 cloves garlic
2 tbs coconut oil
1 ts salt
400ml coconut cream
250g red lentils
1 tbs turmeric
2 ts cumin
2 ts coriander
2 heaped tbs peanut butter
roasted peanuts, rice and fresh coriander
Thermomix - place the onion, garlic and ginger into the mixing bowl and chop 4 seconds / SP 7. Add the coconut oil and salt and cook for 8 minutes / VAROMA / SP 1. Add all remaining ingredients and cook for 30 minutes / 100 degrees / SP 1.
No Thermomix? Finely chop the onion, garlic and ginger then saute in a large pot over medium heat in the coconut oil until translucent. Add all remaining ingredients. Bring to the boil then reduce the heat and simmer for about 30 minutes or until the lentils are cooked through and the dhal has thickened.
Serve with rice and greens, topped with roasted peanuts and some chopped fresh coriander. Delicious!
What's your ultimate Winter comfort food?