Happy Dahl
Print RecipeIngredients
- 3 cloves of garlic
- fresh ginger (thumb size)
- 4 scallions
- 400 g of cooked chickpeas
- 400 g of cooked lentils
- 15 cherry tomatoes
- 1 tablespoon of olive oil
- a handful of baby spinach
- 400 ml of coconut milk (tin)
- juice of a half lime
- 2 tablespoons of curry powder
- 2 teaspoons of ground cumin
- 1 teaspoon of salt
- 1 tablespoon of tamari/soy sauce
- half teaspoon of freshly ground black pepper
- chopped coriander for serving
Instructions
Peel and chop the garlic and ginger
Finely chop the scallions
Drain the chickpeas and lentils and rinse them well
Cut the cherry tomatoes into halves
Place a large pot over a high heat and heat up the olive oil for a minute
Add to the pot the garlic, ginger and scallions and cook for a minute
Add the cherry tomatoes and cook for 2 more minutes
Add the remaining ingredients and bring to the boil. Stir occasionally
Leave to simmer for 2 more minutes, then take off the heat
Serve with plenty of coriander, rice/quinoa/toasted pita bread
Notes
This recipe comes from the latest cooking book of the Happy Pear lads from Greystones (Ireland), https://thehappypear.ie/. What I enjoyed most in this dish is its heartiness, its fresh flavours brought by the lime and coriander and non the least it took me literally 15 minutes to prepare it. Ah, and it tasted even better cold, eaten the next day on the beach of Barcelona!
