Coconut Dal
Creamy legume stew with coconut milk, ginger, and warm spices. Simmered until tender and finished with choice of protein or vegetables for complete meals.
Ingredients
Method
Rinse split peas under cold water and drain. Dice the onion, mince the garlic, and mince the ginger root.
Heat coconut oil in a large saucepan over medium heat. Add diced onion and cook until softened, about 3 minutes.
Stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Add garam masala, turmeric, and cumin; stir for 30 seconds to bloom the spices.
Pour in rinsed split peas, vegetable broth, and canned coconut milk. Bring to a boil, then reduce heat to low and simmer uncovered for 25–30 minutes, stirring occasionally, until peas break down and the dal becomes thick and creamy.
Stir in salt. Add spinach (or chosen protein/vegetable alternative) and cook until wilted or heated through, about 2 minutes.
Ladle into bowls and serve warm. Adjust consistency with additional broth if needed.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →