Sweet, earthy, and a little spicy - this Beetroot Dal is super cosy weekend banger. Roasted beets with a hint of maple syrup meet creamy, spiced red lentils, all topped with coconut yogurt and fresh coriander. Grab some roti and dive in.
<item-todo-done>500g beetroot<item-todo-done><item-todo-done>2 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp maple syrup<item-todo-done><item-todo-done>1 tsp wholegrain mustard<item-todo-done><item-todo-done>1 tsp cumin<item-todo-done><item-todo-done> pinch of chilli powder<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>150g coconut yoghurt<item-todo-done>
<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 onion<item-todo-done><item-todo-done>3 cloves of garlic<item-todo-done><item-todo-done>1 inch piece of ginger<item-todo-done><item-todo-done>1 red chilli<item-todo-done><item-todo-done>1 tsp ground cumin<item-todo-done><item-todo-done>1 tsp ground coriander<item-todo-done><item-todo-done>1 tsp turmeric<item-todo-done><item-todo-done>½ tsp garam masala<item-todo-done><item-todo-done>½ tsp ground cinnamon<item-todo-done><item-todo-done>200g red lentils<item-todo-done><item-todo-done>1 400g tin of coconut milk<item-todo-done><item-todo-done>350ml vegetable stock<item-todo-done><item-todo-done>1 lime<item-todo-done>
<item-todo-done>2 tbsp plant-based yoghurt<item-todo-done><item-todo-done> fresh coriander<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done>1 tbsp pumpkin seeds<item-todo-done><item-todo-done> Plant-based Naan bread or Roti<item-todo-done>
Oven 200C fan | Baking tray lined with baking paper | Large frying pan | Blender or cheese grater