Tonight I asked the kids if they wanted nachos for dinner, the 3 boys said YES!
Charlotte said “I want curry please!”
So I obliged and made both.
This is not something typical for me - cooking multiple meals, but as I am on day 4 of a 20 day fruit fast, it was easier for me to cook both at once.
Then I can simply reheat the two lots of leftovers over the next couple of days - saving me time in the kitchen.
My nacho mix is versatile - have it atop of corn chips, in tacos, burritos, and on top of a bed of salad greens such as chopped cos lettuce. I must get that recipe on the blog, if you are on Instagram you will find it in my recipe highlights to screenshot.
This dhal is too!
INGREDIENTS:
1 cup of brown lentils, rinsed and soaked for at least an hour or overnight
1 large onion, sliced
6 cloves of garlic, finely chopped
3cm ginger root, finely grated
2 tsp cumin powder
2 tsp coriander powder
2 tsp garam masala
1 tsp turmeric powder
1 tsp mild curry powder
3 tbsp tomato paste
1 vege stock cube or 1 tbsp vege stock paste (if you have a Thermomix this is a staple!)
1.5 cups of filtered water (or a little more)
1 small kūmara, chopped into small pieces
1/2 medium head of cauliflower, chopped into small pieces
1 can coconut cream
Juice of half a lemon
Celtic sea salt and black pepper to taste
METHOD:
Sauté onion, garlic & ginger in a large pan with a splash of water. Add spices and a little extra water and continue to sauté. Add tomato paste, vege stock, water, lentils. Stir well. Get the dhal bubbling, then turn heat down to simmer with lid on. After 15 minutes, add kūmara & cauliflower. Cover and simmer for another 30-40 minutes - until lentils and vege are tender. Stir coconut cream and lemon juice through at the end, and season with salt and pepper.
Serve with brown or white rice, crunchy roast potatoes, or use as filling in a pie.
Let me know if you make this by leaving a comment below.
Lotsa love always,
Hannah x
