2 or 6 Serving
Dinner
Red Lentil Coconut Dal
with Tomato Chutney & Brown Basmati Rice
INGREDIENTS
- 2¼ cups brown basmati rice
- 2 onions
- 1 oz fresh ginger
- 9 garlic cloves
- 1½ cups red lentils
- 3 tbsp curry powder
- ¾ tsp cayenne pepper
- 16.5 oz coconut milk
- 3 tsp turbinado sugar
- 18 oz Swiss chard
- ¾ cup tomato chutney
- 2 tbsp vegetable oil*
- Salt*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: tree nuts
Tools: Large pot, Medium saucepan with lid
INSTRUCTIONS
1
Cook the rice
2
Prepare the vegetables
3
Add the spices and lentils
4
Simmer the dal
5
Finishing touches
6
Serve
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