Coconut beetroot dal with sauerkraut

Hearty coconut red lentil curry

With sweet beetroot

Pair with refreshing sauerkraut and yogurt

S E R V I N G S : 1-2

A L L E R G Y : /

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Ingredients.

80g dried red lentils (soak in water overnight)

½ onion finely chopped

1-2 fresh or cooked beetroot

½ celery

½ carrot

2 garlic minced

1 slice of ginger finely chopped

1/2 tsp cumin seeds or ground cumin

1 tsp turmeric

1 tsp ground coriander

1/2 tsp garam masala

1/4 tsp chilli powder

1 tbsp tomato paste

1 small bay leaf

Black pepper

salt

300ml water

1/2 cup coconut milk

Fresh coriander

Sauerkraut

Yogurt of choice

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Preparations.

1. Heat up some oil in a sauce pan, add the cumin seeds and heat until they start to pop (skip this step if using ground cumin)

2. Add onion and fry until soft

3. Add garlic, ginger, spices and tomato paste, fry until the colour of tomato pastes darkens

4. Add water, chopped beetroot, celery, carrot and let it simmer for at least 20min

5. Add coconut milk and simmer for further 10min or until it turns mushy

6. Let it cool down then reheat for better flavour

7. Top with Fresh coriander. sauerkraut and yogurt

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Notes / Chats.

• Recommend fresh beetroot over cooked, but because cooked are much cheaper so I used cooked hehe

• You can leave the vegetables in large chunks or finely chopped, up to you!

• Also recommend coconut yogurt!

• Serve with rice/naan or enjoy it as a soup?!

• Feel free to add more vegetables or legumes to the dal, such as green beans, kale, cauliflower …

Inspired by Ukranian sauerkraut soup and borscht, felt like they would go really well with spices!!

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Extra.

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