January - Carrot, Turmeric & Coconut Dhal with Crispy Kale

(Serves 4)

There’s nothing like a warming dhal to brighten up a chilly evening. This Carrot, Turmeric & Coconut Dhal celebrates winter’s vibrant root vegetables — sweet carrots, earthy squash, or golden sweet potato — paired with creamy coconut milk and healing turmeric. It’s budget-friendly, naturally nourishing, and an ideal way to sneak extra veggies into your week. Serve it with seasonal greens or crispy kale for a satisfying, colourful bowl.

Ingredients

• 1 tbsp coconut oil

• 1 onion, finely chopped

• 4 cloves garlic, crushed

• 1 thumb-sized piece ginger, grated

• 800 g diced carrot, butternut squash, or sweet potato (about 1 cm chunks)

• 1 tbsp curry powder

• 1 tsp ground turmeric or 3 cm piece fresh turmeric, grated

• 1 tbsp garam masala

• ½ tsp dried chilli flakes or fresh chilli to taste

• 4 tsp vegetable bouillon or 2 vegetable stock cubes + 400 ml boiling water

• 2 tsp maple syrup or honey

• 200 g dried red lentils (rinsed)

• 1 x 400 ml tin coconut milk

• Salt and pepper to taste

• Fresh lime juice

To serve

• 2 tbsp mixed nuts or seeds, lightly toasted

• Fresh coriander

• Lime wedges

• Baby spinach or crispy kale

Great with: cooked grains (brown rice, quinoa), flatbreads, steamed green vegetables

Method

1. Sauté aromatics: In a large pan, heat the coconut oil over medium heat. Add the onion, ginger, and garlic and cook for about 5 minutes until soft and fragrant.

2. Add spices & veg: Stir in the curry powder, turmeric, garam masala, chilli, and diced vegetables. Cook another 5 minutes, adding a splash of water if needed to prevent sticking.

3. Simmer dhal: Add the lentils, coconut milk, stock, and maple syrup or honey. Season with black pepper. Bring to a gentle simmer and cook for 20–25 minutes, stirring occasionally, until the lentils and vegetables are tender and creamy.

4. Finish & serve: Check seasoning and stir in a squeeze of lime juice. Serve with your choice of grains or flatbreads, steamed greens or crispy kale, fresh coriander, and lime wedges.

Tip: For crispy kale, toss washed kale leaves with a little olive oil and salt, then roast at 180°C for 8–10 minutes until crisp.