In this recipe, the turmeric and coconut oil work together beautifully. Turmeric has an active compound, curcumin, know for its anti-inflammatory and antioxidant properties. Cooking with turmeric and coconut oil, plus a pinch of black pepper helps improve absorption and flavour.
Serves 4-6/Vegan/Gluten-free
Ingredients
2 tbsp coconut oil
1 tsp brown mustard seeds
1 medium onion, finely chopped
3 cloves garlic, finely chopped
1 tbsp fresh ginger, finely grated
1 1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp chilli flakes or 1 small green chilli, finely slice (optional)
1 1/2 cups red lentils, rinsed
1 cup of pumpkin or sweet potato, cubed (optionl)
Leafy greens (optional – stir in spinach or kale at the end)
4 cups water or vegetable stock
1 cup coconut milk
salt and freshly ground black pepper to taste
Lemon or lime juice, to finish
fresh coriander leaves, to serve
Method
- Heat the coconut oil in a medium-sized saucepan over a moderate heat. Add mustard and cumin seeds, and cook until fragrant and popping (1-2 mins)
- Add onion and cook gently until soft and lightly golden
- Stir in garlic and ginger and cook for one minute
- Add turmeric, ground coriander, and chilli. Stir for 30 secs until aromatic
- Add pumpkin/sweet potato cubes (optional)
- Add lentils and water/stock. Bring to a simmer, then cook gently for 20-25 mins, stirring occasionally, or until the lentils are soft and creamy.
- Stir in the coconut milk and salt, simmer for a further 5-10 mins
- Finish with black pepper and a squeeze of lemon or lime juice. Scatter with fresh coriander
To serve:
With steamed basmati rice, chapatis, naan or to accompany your favourite curry. It also improves overnight and reheats beautifully.