Red Lentil and Coconut Dal - One Pot

A John Gregory-Smith recipe

Serves 4

2 tbsp olive oil
3 tsp cumin seeds
2 onions, finely sliced
4 cloves garlic, finely sliced
1 inch ginger, finely sliced
1 tsp turmeric
1 tsp chilli powder
200g red lentils
1 x400g tin chopped tomatoes
1 x 400g tin coconut milk
The juice of a lime
A small handful of finely chopped coriander leaves
Salt

1. Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden.
2. Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant.
3. Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.
4. To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice.

Chipotle Butter Beans Bowls

This one pan dinner is based on a John Gregory-Smith recipe and is quick and easy to make.  And its accidentally vegetarian

Serves 2

1 tbsp olive oil
½ onion, finely chopped
½ red pepper, finely chopped
2 cloves garlic, finely chopped
1 tsp chipotle chilli paste e.g. Gran Luchito
2 tsp tomato puree
1 x 570g jar butterbeans
50g sour cream
A handful of shredded lettuce and tortilla chips to serve
Pickles onions and cheddar cheese to serve

For the avocado sour cream

1 avocado
1 tbsp pickled chillies
1 spring onion
A handful of coriander
50g sour cream
The juice of half a lime

1. Heat the oil in a frying pan over a medium heat and add the onion and pepper. Cook, stirring occasionally, for 8-10 minutes until tender. Add a little splash of water to help steam the peppers and soften them even more. Add the garlic, chipotle chilli paste and tomato puree. Mix well and cook for 30 seconds until fragrant.
2. Pour the whole jar of beans into the pan. Mix well, cover and cook for 2-3 minutes to warm though.
3. Add the sour cream and stir together. Check the seasoning adding salt and pepper to taste.
4. Whilst that cooks, throw the avocado, pickled chillies, spring onion, coriander, sour cream, lime and a pinch of salt into a blender and blitz until smooth.
5. To serve divide the beans between two bowls and top with the lettuce, pickled onions, cheddar, chips and a dollop of the avocado sour cream.