Sri Lankan coconut dal
About £0.59 a plate if you bought it all. Less with what you've already got.
The app checks what's already in your fridge, prices it at your shop and runs the timers for you.
You'll need
- Red lentils250g
- Coconut milk400ml
- Onions1
- Garlic2 cloves
- Curry powder5g
- Fresh chillies1
- Spinach100g
- Rice300g
Salt, pepper and oil from the cupboard. Amounts are for four; the app scales them for you.
Method
- Simmer the rinsed lentils (250g) in 600ml water until soft (15 min).
Kitchen note A low simmer means a lazy bubble now and then, not a boil. Stews and sauces are always better the next day, if you can wait.
- Fry the onion (1), garlic (2 cloves), chilli (1) and curry powder (5g) in oil until golden (6 min).
Kitchen note Take your time with onions. Low heat and a pinch of salt for a good 8 to 10 minutes until soft and sweet. Rushed onions stay sharp and crunchy.
- Stir into the lentils with the coconut milk (400ml) and spinach (100g). Simmer (5 min).
Kitchen note Shake the coconut milk tin before opening it. Once it's in, keep it at a gentle simmer so it doesn't split.
- Season well. Rice (300g) on the side.
Can't find something? Doesn't matter. Swap it for something similar, it'll still be delish.