Rich and flavourful... and in our opinion tastes way better than shop bought dhal..
2 Onions, diced
3-4 Cloves Garlic
1 tsp minced ginger (optional)
1/2 Cup Tomato paste (more or less depending on how tart you like it)
2 tsp Milk curry powder
2 tsp ground coriander
1 tsp ground cumin
7 cups water
1 cup Soy Milk
1 can coconut cream
2.5 cups dried red lentils
4 tbsp vegan chicken seasoning (more or less depending on how salty you prefer it)
1/4 tsp salt
2 tbsp Vegan fish sauce
1/2 cup nutritional yeast
4 tsp Raw Sugar
2 tsp Coconut sugar
Spray the pan with a bit of oil spray, add Onions and cook over medium heat until golden and caramelised. You may need to add a bit of water to deglaze the pan.
Add Garlic and Ginger and cook for another minute.
Add Tomato paste, Curry powder, Coriander and Cumin and cook for another 2 minutes stirring constantly.
Add water, Coconut cream and Lentils and stir well.
Bring to a boil and reduce heat, bring to a simmer and cook partially covered for another 30-40mins or until lentils are soft.
Add all other ingredients and stir well.
Taste and adjust seasoning to taste
Delicious served over Brown rice or Basmati rice.