Vegan Lentil & Chickpea Dhal

Serves 4
Time 30 minutes


2 tbsp coconut oil
½ red onion, finely diced
2 garlic cloves, roughly chopped
1 cm fresh ginger, microplaned
2 green chillies, sliced
2 x (400g) cans diced tomatoes
1 x (400ml) can coconut milk
1/2 tsp cayenne pepper
2 tsp turmeric powder
2 tsp ground cumin
Salt & pepper
1 can lentils
1 can chickpeas
1 cup frozen peas 

To serve
1 tbsp fresh coriander, garnish
1 tbsp coconut yoghurt, per person
Cooked brown rice


In a medium fry pan on medium heat sauté garlic, onion, chillies and ginger for 2-3 minutes or until golden brown.
Add canned lentils, chickpeas and peas to the pan and stir. Then add canned tomatoes, coconut milk, cayenne pepper, turmeric powder, ground cumin, salt and pepper. Stir and cook for 10-15 minutes.
Serve with fresh coriander, brown rice & coconut yoghurt.