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🍛 Curries & Daals

Summer Coconut & Turmeric Daal With Tangy Courgette Pickle, Crispy Kale & Red Quinoa

5Steps
0Bases
4Fresh items
Summer Coconut & Turmeric Daal With Tangy Courgette Pickle, Crispy Kale & Red Quinoa

In this dish

  • summer coconut
  • 250 g1¼ cups turmeric daal
  • 100 g½ bunch crispy kale
  • 200 g1 cup red quinoa

Method

  1. Fry onion, garlic, ginger and turmeric.
  2. Add red lentils and coconut milk and simmer until creamy.
  3. Quick-pickle the courgette in vinegar.
  4. Crisp the kale in the oven.
  5. Serve the daal over red quinoa with the courgette pickle and crispy kale.
Reconstructed method. This dish had no published method, so these steps are our own interpretation from the dish description — not Planthood's exact recipe.