Belly warming Coconut daal for the entire family
We’re trying to make meals that suits the whole family (2 adults, a picky toddler and an 8 month old) these days – I just can’t keep up making different food for everyone (and there’s no reason to either) and also making sure that they’re all filling, nutritional and contain loads of flavour and texture to keep us going.
These days we’re sticking to a 90% vegetarian diet at home, mixing in a bit of cheese, eggs and fish once in a while. But what about the boys? They eat whats being served over at kindergarten during the days, without any restrictions and that works great with us. I wish they’d serve plant-based milk over there though… The kindergarten meals are made with 95% organic ingredients and I think only 2-3 days out of 5 they get “real” meat for lunch.
For dinner today I made a coconut Daal with sweet potatoes and spinach and it turned out SO good, I had to share the recipe here. Everyone in the family loved it, even the baby cleaned his bowl!
Disclaimer: No guarantee that your kids will love it too but hey, you might as well give it go!
You can find the recipe below.. enjoy!
Oops – Completely forgot the onion and the garlic in this picture (see above).. sorry! Make sure to read the recipe for the exact ingredients I used to make this:)
Coconut Daal with Sweetpotatoes and spinach served with rice and almonds
Approx. 30 min. Serves 4.
1 Onion, finely chopped
3 cloves of Garlic (pressed)
3-4 tablespoons of Tikka Masala paste (depending on how spicy you want it)
1 can of Coconut milk
1 can of Water (use the empty can from the coconut milk)
200 – 250g of Red Lentils (rinse before use)
1 can of Chickpeas
1 large Sweetpotato
2 big handfuls of Spinach
Juice from 1/2 Lemon
1 handful of Almonds (can be left out)
Coconut oil (for frying)
Chop the onion and press the garlic. Fry in a pot together with some coconut oil (or other plant based oil) until the onions are soft. Add the Tikka Masala paste and fry it together with the onions before adding the coconut milk and water into the pot. Pour in the chickpeas and the lentils and let boil on low heat with the lid on for approx. 20 min (until the lentils are done).
Chop and boil the sweet potato separately (you can also boil it together with the Daal but I find it easier to control the softness of the potato if it’s boiled separately and then added into the Daal or on to the plate. No one likes a hard potato:)
Before serving, add in the spinach and lemon juice and when the spinach is soft, it’s all done! Serve with some rice.
Felix is a big fan of nuts, especially almonds, so I’ve topped our Daal with some chopped almonds, it’s great for texture as well as being healthy and tasty:)
I hope you like it!