SPINACH DAHL w/ OAT ROTI

SPINACH DAHL & OAT ROTI

Today is the last day of the GUT LOVE Challenge. I can't wait to see everyone tonight and see what transformation has taken place. It felt fitting to share the recipe from the last meal of GUT LOVE challenge with you all.  

Ending the journey with a flavour bomb! I mean who doesn't love a curry especially when it's really good for you. Lentils are a vegans best friend! They are a superfood, full of fibre and are a great source of plant protein. Red lentils are high in potassium and folate, folate is great for pregnancy, and they can reduce bad cholesterol. Topping the DAHL off with a #glutenfree #vegan OAT ROTI. 

Serves 2 

Share with a mate or save for the next day, always better the day after. 

Curry Ingredients 

• 1 cup dry lentils 

• 300ml water with stock 

• 1 onion (sliced)

• thumb ginger (grated)

• 4 garlic cloves (finely chopped)

• Handful fresh coriander 

• 1 teaspoon turmeric 

• 1 tablespoon curry powder

• 1 tablespoon cumin powder

• 1 tablespoon coriander powder

• 2 handfuls of spinach or 4/5 bundles of frozen spinach

• 3 tablespoons coconut oil 

• himalayan salt

• black cracked pepper

Oat Roti ingredients 

• 1 cup oat flour 

• ¾ cup boiling water

• 1 teaspoon coconut oil 

• himalayan salt 

Garnish

Coconut yogurt, fresh coriander, sesame seeds, nigella seeds

Method

Red lentils can intimidate people but they are really easy. Begin by washing the lentils under cold water in a fine siv, to remove any starch. Then add them to a saucepan and cover with cold water, bring to the boil and then simmer. Remove any excess white foam. Simmer for about 15 minutes. 

Meanwhile get a large pan on medium high heat, add 1 tablespoon of coconut oil and the sliced onions. You want to caramelize the onions so they are a little brown, this will take about 5 minutes. Then add another tablespoon of coconut oil and your spices, keep stirring continuously, after about 20 seconds add garlic and ginger with the third tablespoon of coconut oil and keep stirring for about 1 minute. Now add your stock water and the spinach. This can cook on a low simmer until the lentils are done. Once the lentils are cooked, drain in a fine siv and add to the curry. Give it a good stir and let it simmer for about 10 minutes. This is so the flavours combine. 

While the curry is simmering, for the adventurous cooks it's time to make the oat roti. 

Blend the oats in a high speed blender. Add to a bowl, add salt, give it a mix then make a well in the middle and pour in the water. Give it a good mix with your hands until it forms a smooth dough. Leave in the bowl and cover for 5 minutes. Dust a chopping board and roll then out. Heat a dry pan quite high then cook on each side for a few minutes until golden. Keep them warm by wrapping in a tea towel. 

Serve out the curry with a spoon of COYO yogurt and dunk with your roti. A side salad would also go lovely with this dish.