Heavenly Carrot Coconut Dal with Rice

30 minutes
Serves 4

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Ingredients

1 small onion
1 carrot
2 garlic cloves
2 Tbsp vegetable oil
4 tsp curry powder
1 cup dried red lentils
1 can tomato sauce (8 oz)
½ can coconut milk (13.5 oz)
1 tsp salt
2 tsp sugar
1 cup steamfresh brown rice

RECIPE VIDEO

Make Coconut Dal

Small dice the onion and carrot, and mince the garlic.

In a medium sized pot, heat vegetable oil over medium high heat. Add diced onion and minced garlic cloves. Saute for 3-4 minutes or until vegetables become translucent and aromatic.

Stir in curry powder and cook for about 1 minute or until you begin to smell the curry powder. Add lentils, tomato sauce, coconut milk, salt, sugar, diced carrot and 2 ½ cups of water. Stir to combine, and bring curry to a boil.

Once it reaches a boil, reduce the curry to a low simmer and cook lentils uncovered for 25-30 minutes, stirring frequently, until the water is absorbed and the lentils are soft and tender.

Make Rice

If cooking rice with a rice cooker, rinse and drain the rice with water 2 times, then add the rinsed rice with 2 cups of water. Cook according to the manufacturer’s instructions for brown rice.

If cooking on the stovetop, rinse and drain the rice with water 2 times, then combine the rinsed rice with 2 cups of water in a small to medium sized pot. Bring to a boil uncovered and then immediately reduce to medium-low. Cover with a lid and cook for 30 minutes, or until water is absorbed. Turn off the heat, and allow rice to rest for another 5 minutes. Remove the lid, and fluff rice with a fork.