Post by @veggiediaryyy

Creamy coconut dahl with crispy halloumi and homemade garlic flatbread for dipping 💚. Serves 4 (Double the dahl ingredients to make extra portions for the fridge or freezer) Ingredients For the dahl 2 tbsp olive oil 1 tsp cumin seeds 1 onion, finely chopped 3 garlic cloves, finely chopped 1 thumb-sized piece of fresh ginger, peeled and grated 1 red chilli, finely chopped (optional) 1 handful cherry tomatoes 1 tbsp ground cumin 2 tbsp curry powder 1 tbsp garam masala 1 tbsp turmeric 1 tbsp tomato purée 280g dried red lentils, rinsed until the water runs clear 1 tin coconut milk 1 vegetable stock cube 2 tins boiling water (using the empty coconut milk tin, add more if need) 1 block halloumi, sliced 1 handful fresh coriander For the garlic flatbreads (makes 2) 150g self-raising flour 140g Greek yoghurt A drizzle of oil 3 tbsp butter 2 tbsp minced garlic Pinch of salt Method 1. Heat the olive oil in a large pan, add the cumin seeds and fry for 2–3 minutes. Add the onion and cherry tomatoes and cook for 6–7 minutes. 2. Add the garlic, ginger and chilli (if using) and cook for another 3–4 minutes. Stir in the cumin, curry powder, garam masala and turmeric, and cook for 2 minutes before adding the tomato purée. 3. Add the rinsed lentils, coconut milk, boiling water and crumbled stock cube. Stir well and simmer for 15–20 minutes, until the lentils are soft and the dahl is thick and creamy. Add a splash of water if needed. 4. Meanwhile, mix the flour, yoghurt, a drizzle of oil and salt in a bowl until a dough forms. Divide into 2 balls and roll each into a flatbread. 5. Heat a lightly oiled pan and cook the flatbreads for 2–3 minutes on each side, until golden. Melt the butter and garlic together in the microwave for around 20 seconds, then brush over the warm flatbreads. 6. Finally, fry the halloumi until golden and crispy on both sides, then stir it through the dahl. 7. Garnish with fresh coriander and serve with the garlic flatbreads. #coconutdahl #dahl #wintermeal #easymeals #quickmeals