About this recipe: A staple dish in Indian cuisine, this vegetarian ‘dhal’ with vegetables is enriched with coconut milk, giving it an exotic, enticing flavour. Serve with rice, warm naan or chappatis.
If canned coconut milk is unavailable, use 175g chopped creamed coconut, which comes as a block, dissolved in 350ml boiling water. Alternatively, you could use a carton of coconut cream and make up to 400ml with stock or water.
I had a cauliflower which I needed to use up and I fancied something spicy - this was perfect. I even made it without the carrots and the coconut milk and it's something I'll definately make again. - 01 Oct 2009
Creamy and delicious. I added a fresh, chopped chilli for some spice, but the recipe is fine as it is. Will definitely make it again. - 21 Jun 2009
Outstanding! I added 1 teaspoon salt, and I didn't have the green beans, but it was a big hit served over brown rice. I'll definitely make it again. - 26 Mar 2010