{"id":23468,"date":"2016-10-16T16:29:01","date_gmt":"2016-10-16T16:29:01","guid":{"rendered":"http:\/\/www.faithful-to-nature.co.za\/natural-organic-blog\/?p=23468"},"modified":"2016-10-16T16:29:01","modified_gmt":"2016-10-16T16:29:01","slug":"food-foxs-recipe-dhal-coconut-curry-aubergine-spinach","status":"publish","type":"post","link":"https:\/\/www.faithful-to-nature.co.za\/blog\/food-foxs-recipe-dhal-coconut-curry-aubergine-spinach\/","title":{"rendered":"The Food Fox’s recipe for Dhal coconut curry with aubergine and spinach"},"content":{"rendered":"

This recipe was provided by Ilse van der Merwe of The Food Fox<\/a> in our recent FaithfulFood Challenge.<\/p>\n

\n

I cook spicy Indian-style dhal at home often, and I\u2019ll give my left arm for a good coconut-based curry any day.\u00a0This dish won\u2019t only excite vegetarians, but meat eaters as well. The dhal visually resembles mince meat, almost to the point where I want to buy a loaf of white bread and make a curry bunny. The coconut milk lends a delicate sweetness to the curry and the nuts add the necessary texture. Packed with protein, iron and flavour, it\u2019s a delicious meal for the whole family.<\/p>\n

I also learned an important lesson: although some of the organic pantry ingredients might seem a little pricey, you\u2019ll be surprised to see how much money you\u2019ll \u201csave\u201d by not including expensive meat cuts into your meal. Use that extra budget to make sure you buy the best organic pantry staples and spoil yourself with extras like nuts and chocolate spreads \u2013 perfect for an after-dinner treat.<\/p>\n

Ingredients<\/strong><\/span><\/p>\n

Serves 6<\/strong><\/p>\n

500 g organic red lentils
\n45 ml coconut oil
\n1 red onion, chopped
\n1 large aubergine, diced
\n2 cloves garlic, finely chopped
\nA 5cm piece of fresh ginger, peeled and grated
\n15 ml mild curry powder
\n15 ml garam masala
\n10 ml ground coriander
\n10 ml ground turmeric
\n2 cans organic coconut milk
\nSalt to taste
\nSmall bunch of baby spinach
\nHandful of cashew nuts, roughly chopped
\nHandful of coriander, to serve (optional)
\nCooked basmati rice, to serve<\/p>\n

For the sambal
\n<\/em>2 large slices of organic pineapple, diced
\n250 g organic cherry\/rosa tomatoes, halved
\n\u00bd an organic red onion, finely chopped
\nHandful of organic coriander leaves, chopped
\nSqueeze of organic lemon juice
\nSmall pinch of salt<\/p>\n

Method<\/strong><\/span><\/p>\n

To make the sambal
\n<\/em>1. Mix all the ingredients together, then serve at once with the curry.<\/p>\n

To make the curry
\n<\/em>1. Rinse the lentils, then place them in a large pot and cover with water (about 5 cm above the lentils).
\n2. Bring to the boil, then cook until just tender \u2013 about 15 minutes. Remove from the heat and drain in a colander. Set aside.
\n3. In a large, wide pan or pot, heat the oil over high heat. Fry the onions and aubergines until golden brown, then add the garlic, ginger and spices.
\n4. Fry for another 2 minutes, stirring, then add the coconut milk and bring to a boil.
\n5. Cook for 10 minutes uncovered, then add the cooked lentils and stir to mix. Cook for a further 2 minutes, then season generously with salt (to taste).
\n6. Remove from the heat, then stir in the baby spinach and top with the cashews. Serve hot with basmati rice (and coriander leaves, optionally).<\/p>\n

For organic fresh produce in the Stellenbosch area, try the following suppliers<\/strong><\/span><\/p>\n

Vredenhof Organic Estate \u2013 they supply to various supermarkets
\nThe Green Road \u2013 they also have a market stall at the Stellenbosch Slow Market<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

This recipe was provided by Ilse van der Merwe of The Food Fox in our recent FaithfulFood Challenge. I cook spicy Indian-style dhal at home often, and I\u2019ll give my left arm for a good coconut-based curry any day.\u00a0This dish won\u2019t only excite vegetarians, but…<\/p>\n","protected":false},"author":7,"featured_media":23516,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[5],"tags":[],"yoast_head":"\nThe Food Fox's recipe for Dhal coconut curry with aubergine and spinach - Faithful To Nature<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.faithful-to-nature.co.za\/blog\/food-foxs-recipe-dhal-coconut-curry-aubergine-spinach\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Food Fox's recipe for Dhal coconut curry with aubergine and spinach - Faithful To Nature\" \/>\n<meta property=\"og:description\" content=\"This recipe was provided by Ilse van der Merwe of The Food Fox in our recent FaithfulFood Challenge. 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