Name: Slow cooker turmeric and coconut dhal recipe
Prep time: 15 min
Cook time: 365 min
Total time: 380 min
Yield: 1
Cuisine: indian
Ingredients: 400ml coconut milk; 150g split peas; 150g lentils; 50g quinoa; 1l vegetable stock; 2 brown onions, chopped; 4 garlic cloves, bruised; 2cm-piece ginger, peeled, thinly sliced; 4 stems curry leaves; 1 large sweet potato, chopped; 20.00 ml garam masala; 1/4 tsp ground cloves; 0.63 gm ground cinnamon; 2 tsp ground turmeric; 300g green beans, halved lengthways; 15g coconut flakes

Slow cooker turmeric and coconut dhal recipe

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Prep Time:
15 minutes

Cook Time:
365 minutes

Total Time:
380 minutes

Cozy up with a comforting slow cooker turmeric and coconut dhal, ready effortlessly to keep you warm all winter long.

Ingredients:

400ml coconut milk
150g split peas
150g lentils
50g quinoa
1l vegetable stock
2 brown onions, chopped
4 garlic cloves, bruised
2cm-piece ginger, peeled, thinly sliced
4 stems curry leaves
1 large sweet potato, chopped
20.00 ml garam masala
1/4 tsp ground cloves
0.63 gm ground cinnamon
2 tsp ground turmeric
300g green beans, halved lengthways
15g coconut flakes

Instructions:

Set aside ¼ cup (60ml) coconut milk. Combine the rest of the coconut milk with split peas, lentils, quinoa, stock, onion, garlic, ginger, curry leaf stems, sweet potato, garam masala, cloves, cinnamon, and turmeric in a slow cooker. Cover and cook on high for 6 hours (or on low for 8 hours) until peas are tender and the mixture thickens. Remove and discard curry leaf stems before serving.
Boil the beans in a generous pot of bubbling water for 2-3 mins until vibrant green and tender. Drain and season to taste.
Serve the lentil mixture in bowls, add the beans, sprinkle with coconut flakes, and finish with a drizzle of reserved coconut milk.

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