coconut milk Archives

Chicken recipes

Xigugu-and-coconut roast chicken

1 hour

Salad recipes

Baby marrows with curried coconut sauce

20 minutes

Grain recipes

Crispy rice with yellow chicken

40 minutes

Beetroot recipes

Beetroot curry with flatbreads

40 minutes

Curry recipes

Lentil curry with two-ingredient flatbreads

1 hour

Dhal

20 minutes

Dhal

Serves 5

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the dhal:

1 T ghee
1 onion, chopped
1 T garlic, minced
1 T ginger, minced
1 T fresh turmeric, minced
8 curry leaves
1 T garam masala
280 g red lentils
1 x 400 ml can coconut milk
2 cups vegetable or chicken stock
salt, to taste
1 green chilli, thinly sliced, for serving
coriander, for serving
lemon wedges, for serving
rotis, warmed, for serving

For the cucumber-and-mint raita, mix:

½ cucumber, thinly sliced
6 T plain full-cream yoghurt
6 mint leaves, chopped

Method

1. To make the dhal, heat the ghee in a saucepan and add the onion. Cook over a medium heat until soft. Add the garlic, ginger, turmeric, curry leaves and garam masala and cook for 1 minute. Stir in the lentils, coconut milk and stock.

2. Simmer for 20 minutes, or until soft. Season to taste.

3 Serve with Bombay potatoes, eggs, chilli, coriander, lemon, raita and warm rotis.

Find the recipe for Bombay potatoes with chilli eggs here.

Find more Indian recipes here.

Photographs: Tobymurphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira

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Xigugu-and-coconut roast chicken

Baby marrows with curried coconut sauce

Bruleéd rice pudding

Sweetcorn potato salad

Chocolate jumble pudding

Crispy rice with yellow chicken

Beetroot curry with flatbreads

Lentil curry with two-ingredient flatbreads

Dhal

Dhal

Ingredients

Method