Three Tin Tomato, Turmeric and Coconut Dahl Recipe from The FODMAP Friendly Kitchen Cookbook
This dahl recipe is my go-to for evenings when there is almost nothing in the kitchen, the shops seem too far away, and I spent too much money the weekend before.
Fresh herbs and spices transform the simple ingredients and take something quite humble to the next level. Serve with steamed kale and a hefty scoop of brown rice.
– 300g brown rice
– 1 tbsp coconut oil
– 1 tbsp garlic-infused olive oil
– 2 tsp cumin
– 2 tsp turmeric
– 1 tsp ground coriander
– 1 tin (300g) green lentils, drained and rinsed
– 1 tin (400g) chopped tomatoes
– 1 tin (400ml) coconut milk
– Sea salt and freshly ground black pepper
– 2 tbsp coriander, finely chopped
– 140g kale, chopped
1. Start by boiling your rice in a pan on a medium heat until soft but still al
dente, as instructed on the packet. It should take about the same time as the dahl.
2. Once done, drain and set aside.
3. To prepare the dahl, add the coconut oil and garlic oil to a large saucepan and heat for 1 minute.
4. Next, add the spices and fry for another minute or so until nice and golden.
5. Finally, add the drained lentils along with the tomatoes and coconut milk and cover.
6. Cook for 20 minutes or until slightly reduced, stirring regularly and adding a small amount of water if you like a thinner consistency.
7. Remove from the heat, add salt and pepper to season and a handful of coriander. Serve with the rice and lightly steamed kale (cook this just before serving).
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Backed by the official FODMAP Friendly team and with more than 100 quick, easy and modern recipes, diet information and personal stories for those that have run out of answers and feel ‘they can’t eat anything’, Emma shows you how to create delicious meals and look after your gut in today’s stress-filled, modern lifestyle.
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