I call this recipe India meets Thailand. When creating gluten-free vegan recipes, it is important that they are nutritionally balanced and flavourful. In this recipe, I used red lentils, coconut milk, peanut butter, bell pepper, carrots, potatoes and Thai curry flavours. I finished the Dahl with fresh lime juice and plenty of cilantro. Are you thinking what I am thinking? :-) Yes, definitely not traditional, but sometimes classic recipes need to be kicked up a notch, and this is one of those recipes that needed a change. You have to trust me on this, it is super tasty and comforting, just what we need in October. To add even more veggies, I served this Dahl over roasted butternut squash and grilled zucchini, then I sprinkled pumpkin seeds over the top. Can it get any better than this? Enjoy!
Are you a coffee lover or a tea lover? Which is your comfort drink? I’m in a mood for some interaction with you all today. So, pick up your favorite beverage and lets talk about Tea and Coffee. I recently received a nice package of Tea and coffee from TSA KAFI. Can you see me... Read More »
This healthy chicken & lime curry is easy to make and jam-packed full of flavour from the homemade curry paste. It’s low in calories and more than 3 of your 5-a-day, great if you’re on a diet or the perfect excuse for an extra naan bread and onion bhaji!