Artichoke & lemon dip
Good with breadsticks, or try this with grilled lamb or as a topping for crostini
Lime & coconut dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 1-2 tbsp mild curry paste
- 160ml tin coconut cream
- zest of 1 limeplus a squeeze of juice
- 1 heaped tsp brown sugar
- 400g tin lentilsdrained
- handful chopped corianderplus extra to serve
- 2 warmed naan breadcut into fingers
Nutrition: per serving
- kcal104
- fat8g
- saturates6g
- carbs7g
- sugars2g
- fibre2g
- protein3g
- salt0.39glow
Method
step 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.
