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Lime & coconut dhal

A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one

  • Prep: 5 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 104
  • Carbohydrates 7
  • Saturated Fat 6
  • Sugar 2
  • Protein 3
  • Fat 8
  • Fibre 2
  • Salt 0.39

Nutrition per serving

  • Calories 104
  • Carbohydrates 7
  • Saturated Fat 6
  • Sugar 2
  • Protein 3
  • Fat 8
  • Fibre 2
  • Salt 0.39

Ingredients

  • 1-2 tbsp mild curry paste
  • 160ml tin coconut cream
  • zest of 1 lime, plus a squeeze of juice
  • 1 heaped tsp brown sugar
  • 400g tin lentils, drained
  • handful chopped coriander, plus extra to serve
  • 2 warmed naan bread, cut into fingers

Method

  1. Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

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