This meal is a simple one pot recipe, perfect for those chilly autumn evenings! It’s great for batch cooking, it’s easy to freeze and full of simple, low cost ingredients.
The Bhut Jolokia packs a mean punch which fires up the dahl, so we like to pair it with coconut yogurt and brown rice to cool it down.
- 5 tsp Mahi Bhut Jolokia sauce
- Coconut oil
- 1 red onion, chopped
- Thumb size of grated ginger
- 3 sweet potatoes, cubed
- 2 carrots, sliced
- 400g of dry red split lentils
- 2 x 400ml tin of coconut milk
- 2 large tomatoes, chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp curry powder
- Salt and pepperServe with
- Brown rice
- Coconut yogurt
- Chilli flakes
- Heat a pan on medium heat with a scoop of coconut oil. Add the minced garlic,
chopped onion, grated ginger and chopped tomatoes and stir.
- Add the sweet potato and carrots into the pan with a teaspoon of salt. Then add the
cumin, curry powder and paprika. Stir well until the veg start to go soft and is coated
well in the spices.
- Add the lentils, coconut milk and Mahi sauce. Then bring the mixture to the boil and
reduce to a simmer. Leave to cook uncovered for an hour until thick and creamy. Make
sure you stir the mixture every 15 minutes to make sure it doesn’t stick to the bottom of
- Once cooked plate up with brown rice, a dollop of coconut yogurt and a sprinkle of
coriander and chilli flakes.