Bring some heat to Veganuary with Batch Lady’s Indian spiced dahl recipe
HAPPY New Year, everyone! With Christmas over, we all feel like we need some healthy food in our lives.
Many of you may be embarking on Veganuary, so I thought I’d bring you two vegan recipes that can be batched in advance and frozen to make life easier.
This week’s sausage one-pot is a super-easy midweek meal that really is a delicious dish for vegan newbies. I also have a great dahl recipe that makes for a wonderfully comforting and nutritious meal.
A top tip for 2022 is to get yourself a loyalty card for the supermarket you shop at.
Using these can save you so much money on different products, you would be amazed.
Vegan Indian spiced dahl (serves four)
Preparation: 5 minutes
Cooking: 25 minutes
YOU NEED:
- 1 tbsp olive oil
- 115g frozen diced onions
- 2 tsp frozen chopped garlic
- 400g dried red lentils
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chilli flakes
- 2 x 400g tins coconut milk
- 3 round tomatoes, finely chopped
- 1 lemon
METHOD: Add a tablespoon of olive oil to a large saucepan and place on the heat. Add the diced onions and garlic and cook on a medium heat for two to three minutes, stirring regularly.
Next, add the red lentils and coat them in the oil and onions. Stir in the turmeric, cumin and chilli flakes, then pour in the two cans of coconut milk and the chopped tomatoes.
Bring to the boil then reduce the heat to a simmer and leave to cook for around 15-20 minutes until the lentils are nice and soft and the dahl is thick. Remove from the heat and add in the juice of the lemon, then season to taste and leave to cool.
Ready to freeze: Once cool, add to a reusable freezer bag and freeze.
Ready to eat: Remove from the freezer and allow to fully defrost. Then reheat in the microwave or on the hob until piping hot.
