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Dietary key

  • V

    Vegetarian

  • V*

    Vegetarian Option

  • Ve

    Vegan

  • Ve*

    Vegan Option

  • G

    Gluten-Free

  • G*

    Gluten-Free Option

  • D

    Dairy-Free

  • D*

    Dairy-Free Option

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Rated 4.4 by 28 users.

Red Bean Dhal

Most of us here have made a dhal, right? But have you ever made one with BEANS? @dominiquewoolf has levelled up a classic comfort food with our QUEEN RED BEANS for maximum satisfaction. Top with some pickles ginger, pak choi and a hearty drizzle of crispy chilli oil. Mmmm tuck in! 

Feeds: 4-6
Takes: 40-45 minutes
Ve
D
G

Ingredients

1 tbsp oil

1 onion, finely chopped

250g red lentils, thoroughly rinsed until water runs clear

1 tbsp tomato puree

3 cloves of garlic, crushed

1 thumb of ginger, finely grated

1 tbsp curry powder (whichever heat you prefer)

1 tsp ground turmeric

1 x 400g tin of chopped tomatoes

1 x 400g tin of full-fat coconut milk

400ml veg stock

1 jar Bold Bean Co Queen Red Beans, drained

A bunch of fresh coriander, roughly chopped, to serve

Handful of fresh coriander, chopped-to serve

Options to top

Pak choi

Pickled radishes

Chilli oil

Serving suggestions

Basmati rice

Chapatis or naan

Shop The Recipe

Queen Red Kidney Beans
Queen Red Kidney Beans
570g / Bold Pack (6) £22.00

Directions

1

In a large saucepan, heat the oil then fry the onion on a medium heat for around 8-10 minutes, until golden brown.

2

Add the tomato puree, ginger, garlic, turmeric and curry powder and fry for another 2-3 minutes, stirring constantly to ensure it doesn’t burn. Add a splash of water to loosen, if necessary.

3

Pour in the tinned tomatoes and stir to infuse in all of the spices.

4

Add the lentils coconut milk and 250ml of stock, stirring well. Bring to a boil then reduce to a low heat and cover for around 30-35 minutes until the lentils are tender, again stirring occasionally. It is important to keep an eye on them throughout-if they have absorbed all the liquid then add a bit more water or stock as you go (100mls at a time).

5

Pour in the drained beans and cook for a further 3-4 minutes to warm them through and until the lentils are fully cooked. Season well with a good pinch of salt.

6

Serve scattered with the coriander and any toppings of choice.

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