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Butternut and Kaffir Lime Dahl
Ingredients
  • oil 2 tablespoons
  • onion 1, diced
  • garlic 2 cloves, chopped
  • ginger 3cm piece, peeled and grated or finely chopped
  • kaffir lime leaf 2 small, or 1 large, tough central stem removed, finely sliced
  • ground cumin, ground coriander, ground turmeric, garam masala 1 teaspoon each
  • coconut milk 1 x 400mL can
  • tomato paste 3 tablespoons
  • water 2 cups
  • dried split red lentils 1 cup
  • butternut 500g, peeled, cut into 2cm pieces
  • tomatoes 3, roughly chopped
  • ground chilli ½ teaspoon (optional)
  • sugar 1 teaspoon
  • salt ½ teaspoon
  • lemon juice of 1
  • spinach or silverbeet 120g, chopped (optional)
  • subheading: To serve:
  • natural unsweetened yoghurt ½ cup (use coconut yoghurt for dairy-free)
  • coriander ¼ to ½ cup (leaves and stalks)
  • roasted cashew nuts ⅓ cup, chopped (optional)
Steps
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