Name: Pea Dhal & Coconut Chutney
Cook time: 25 min
Yield: 4
Ingredients: 500g/1lb 2oz frozen peas; 3 cloves garlic, peeled; 2.5cm/1in piece of fresh ginger, peeled; 2 green chillies, seeds in; 1 tsp sea salt; 1 tbsp vegetable oil; 2 tsp black mustard seeds; 2 tsp cumin seeds; 2 tsp garam masala; 1 tsp ground turmeric; 1 onion, peeled and finely chopped; 1 x 400ml tin coconut milk; 6 curry leaves (optional); A small handful of chopped fresh coriander leaves, to serve; For the coconut chutney; 25g/1oz desiccated coconut; 1 small red onion, peeled and finely chopped; 1 clove garlic, crushed; 1 tbsp white wine vinegar; 1 tbsp tamarind paste; 1 tbsp olive oil; 3 tbsp vegan Greek yoghurt; Handful of fresh coriander, chopped; Sea salt and freshly ground black pepper; To temper the dhal (optional); 1 tbsp vegetable oil/ghee; 2 dried red chillies; 1 tsp cumin seeds; 1 tsp coriander seeds; 6 curry leaves

VMG Recipes