Curry Main Dishes Toasted Coconut Flakes Turmeric Coconut Milk

Turmeric Coconut Milk Yellow Lentil Dahl

Turmeric Coconut Milk Yellow Lentil Dahl
This deliciously creamy Turmeric Yellow Lentil Dahl is made with Native Forest Turmeric Coconut Milk by @darngoodveggiesComing at ya with an Easy Weeknight Meatless Monday recipe! Perfect for you Instant Pot owners!Native Forest Organic Turmeric Coconut Milk is the magic ingredient in this recipe that packs in flavor (thanks turmeric!) and creaminess (thanks coconut!) and makes this quick meal possible. ⁠
This easy weeknight meal comes together in less than 30 minutes and is both vegan and gluten-free!
In just 30 minutes, you will be feasting on fragrant creamy silky smooth, lentil dahl infused with turmeric and curry powder.
  • 1 cup split red or yellow lentils⁠
  • 1/2 onion, diced⁠
  • 3 cloves garlic, minced⁠
  • 2 tablespoons curry powder⁠
  • 1 teaspoon smoked paprika⁠
  • 1 teaspoon salt⁠
  • 1 can Native Forest Organic Turmeric Coconut Milk⁠
  • 1 cup vegetable broth⁠
  • A few handfuls spinach⁠
  • 2 tablespoons chopped cilantro⁠⠀
Optional to serve: ⁠⠀
  • Cooked rice
  • Squeeze of lime
  • Crunchy Let’s Do Organic Toasted Coconut Flakes
  • More cilantro!
  1. Add everything, except the spinach and cilantro, to an electric pressure cooker.
  2. Pop on the lid and pressure cook on high for 5 minutes with the keep warm setting turned off.
  3. Once the timer beeps, let it naturally pressure release for 10 minutes.
  4. Vent and stir in the greens and cilantro.
  5. Let the greens sit for a minute to wilt. Serve and enjoy! ⁠⠀

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