Creamy Vegan Coconut Daal Recipe
Creamy Vegan Coconut Daal Recipe
I make really delicious food!!
"What's your trick?" I hear you cry!
I really like food! I grab things I like, and I put them together and then I eat them! It's the best recipe I know!! Today I created a dish that I have been doing quite a bit recently and am really loving so I thought I'd scribble down a rough recipe guide for you to try.
This is a creamy, warming and filling coconut daal-type dish. Daal is ordinarily made with lentils and I started out making a very traditional style, but have evolved and started using mung beans and chick peas because I love them! In this incarnation I added some really delicious fresh organic new potatoes which I am enjoying.
Ingredients
- 100g dried mung beans
- 80g dried chickpeas
- about 8 new potatoes
- 1 onion
- 1 garlic clove
- about 6 - 10 mushrooms
- 1 tin of coconut cream
- 1 -2 tsp of Vegan Bouillon stock
- 1/2 tsp cumin
- 1/2 tsp coriander seeds
- a couple of cloves
- a couple of star anise
- chilli powder to taste
- coconut oil to cook
Method
- soak the mung beans and the chickpeas for at least 12 hours, rinsing and changing the water a couple of times when you can.
- When you're ready to start cooking, put enough fresh water in a big pan with the legumes (mung beans and chickpeas) to cover them by a cm and add the bouillon. Turn on the hob and get this simmering. You want this to bubble for about 45 min to an hour (or longer) to ensure the legumes are soft for your digestive system.
- Chop the onion, mushrooms and garlic and add to a frying pan and fry gently in a tsp of coconut oil for about 5-10 minutes.
- Add the spices to the onion mix and stir through and continue frying gently for another 10 minutes.
- Roughly chop the potatoes and add to the legumes and ensure the pan is still simmering.
- Add half the coconut cream to the onion mix and stir through. Let this warm for about 10 minute.
- Remove the cloves and star anise! - This is not essential but I hate getting these bits in the food after so I get rid of them at this point.
- Add the onion etc to the legumes and potatoes and add the rest of the coconut cream. Let the whole lot bubble gently until it boils down to be not too watery and so that the potatoes are soft and you can't bare to wait any longer for your food!
I made some wild rice to go with mine today. I also added a couple of drops of Fennel to stir through on my plate. You might want to try adding Clove or Ginger Essential Oil for a warming kick! But please note - I only recommend using doTERRA Essential Oils for consumption! Please do not do this with other brands and please only do in moderation. If you'd like more information about doTERRA Essential Oils then have a look HERE or GET IN TOUCH.
