Or just dandy...
The spices and flavor is so rich and delicious that you just cannot get enough! This recipe is from "The Happy Pear". If you have not heard of them, you better jump over to their site and check them out. Delicious food and healthy too! They are Irish twin brothers who have dedicated their adult lives to serving up fantastic vegan food and they also have courses to help you live a healthy vegan life. And be sure to check out their YouTube channel for easy to follow meals paired with lots of happiness. Our next trip to Ireland will most certainly feature a stop in Wicklow to check out their store and kitchen!
This dish is amazing right from the pan, or even the next day as leftover...beware, it is addictive!
Ingredients:
3 cloves garlic, finely chopped
a thumb size piece of ginger, finely chopped
4 scallions, finely chopped
1 can of chickpeas, drained and rinsed
1 can of lentils, drained and rinsed
10 cherry tomatoes, halved
1 tbsp EVOO
4 cups of baby spinach
1 can of coconut milk (full fat)
juice from 1/2 lime
2 tbsp curry powder
2 tsp of ground cumin
1 tsp salt
1 tbsp tamari
freshly ground pepper
Instructions:
Heat oil in pan over high heat. Add garlic, ginger, and scallions and cook for about 1 minute. Add the tomatoes and cook for 2 minutes. Add the rest of the ingredients and bring to a boil - string occasionally. Drop to a simmer for another 2 minutes and take off the heat.
Serving:
Top cooked basmati rice with the dahl or just have the dahl plain. Also, serve a side of whole grain pita breads toasted or not. (I get my whole grain pita's at Whole Foods in the bakery section - they are delicious!)
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