Directions
- 1Slice 500g beetroot into wedges.
- 2Toss with 2 tbsp olive oil, 1 tbsp maple syrup, 1 tsp wholegrain mustard, 1 tsp cumin, a pinch of chilli powder and salt.
- 3Roast at 200C fan for 30–35 mins until tender.
- 4Dice 1 onion.
- 5Mince 3 garlic cloves, 1 inch ginger and 1 red chilli.
- 6Finely chop the coriander stems (save the leaves for garnish).
- 7Rinse 200g red lentils until the water runs clear.
- 8Heat 1 tbsp olive oil in a large frying pan.
- 9Add the onion with a pinch of salt and cook for 5–6 mins until softened.
- 10Add garlic, ginger, chilli and coriander stems.
- 11Cook for 1 min.
- 12Stir in 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp turmeric, ½ tsp garam masala and ½ tsp cinnamon.
- 13Toast for 30 secs.
- 14Add the rinsed lentils, 1 tin coconut milk and 350ml veg stock.
- 15Simmer for 20 mins, stirring regularly, until the lentils are soft.
- 16Add ⅓ of the roasted beetroot to a blender with 200g coconut yogurt.
- 17Blend until smooth (or grate if you prefer).
- 18Stir through the dal with the juice of 1 lime.
- 19Taste and season.
- 20Spoon the dal into bowls and top with the remaining roasted beetroot.
- 21Drizzle with 2 tbsp plant-based yogurt and finish with coriander leaves, lime wedges and 1 tbsp pumpkin seeds.
Ingredients
- 500 g beetroot
- 2 tbsp olive oil
- 1 tbsp maple syrup
- 1 tsp wholegrain mustard
- 1 tsp cumin
- pinch chilli powder
- pinch salt
- 1 onion
- 3 garlic cloves
- 1 inch ginger
- 1 red chilli
- coriander stems
- 200 g red lentils
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 0.5 tsp garam masala
- 0.5 tsp cinnamon
- 1 tin coconut milk
- 350 ml veg stock
- 200 g coconut yogurt
- 1 lime
- 2 tbsp plant-based yogurt
- coriander leaves
- lime wedges
- 1 tbsp pumpkin seeds
Equipment
food processorfrying panblender
Tips
- This dish tastes even better the next day.
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