Korma Dahl

Prep time: 40 mins | Serves: 4

Ingredients: ‍ ‍

• 250g red lentils

• 20g vegetable oil

• 150g onion, finely chopped

• 10g garlic, minced

• 10g fresh ginger, grated

• 5g ground cumin

• 5g ground coriander

• 3g turmeric

• 3g garam masala

• 400g coconut milk

• 400g vegetable stock

• 50g ground almonds

• 10g honey

• 6g sea salt

• 2g freshly ground black pepper

• 15g fresh coriander, chopped

Method:

1. Rinse the red lentils under cold water until the water runs clear, then set aside.

2. Heat the vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook for 6–8 minutes until soft and lightly golden.

3. Add the garlic and ginger, cooking for 1–2 minutes until fragrant.

4. Stir in the cumin, coriander, turmeric and garam masala. Cook for 1 minute to release the spices.

5. Add the rinsed lentils and stir to coat them in the spice mixture.

6. Pour in the coconut milk and vegetable stock, stirring well to combine.

7. Bring to a gentle simmer, then cook for 20–25 minutes, stirring occasionally, until the lentils are soft and the mixture is creamy.

8. Stir in the ground almonds and honey, allowing the sauce to thicken slightly and develop richness.

9. Season with sea salt and black pepper.

10. Finish with fresh coriander just before serving.

11. Serve hot with rice or flatbreads.

12. Taste and adjust seasoning if needed — more garam masala for warmth or a touch more honey to balance.

Storage:

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently until piping hot. Suitable for freezing for up to 1 month.