Lime & coconut dhal

10-30 minutes 200 kcal or less canapé recipes canapés coconut coconut cream coriander curry paste dhal dip easy quick recipes freezable homemade dips lentil lentils lime limes naan bread party food quick vegetarian

N/A

Source

Ingredients

1-2 tbsp mild curry paste

160ml tin coconut cream

zest of 1 lime , plus a squeeze of juice

1 heaped tsp brown sugar

400g tin lentils , drained

handful chopped coriander , plus extra to serve

2 warmed naan bread , cut into fingers

Method

Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.