{"id":15553,"date":"2023-03-10T14:53:34","date_gmt":"2023-03-10T14:53:34","guid":{"rendered":"https:\/\/www.forkranger.com\/?p=15553"},"modified":"2023-04-12T07:28:47","modified_gmt":"2023-04-12T07:28:47","slug":"kokosdahl-workshop","status":"publish","type":"post","link":"https:\/\/fr-wp.cowdev.com\/nl\/recipe\/kokosdahl-workshop\/","title":{"rendered":"Kokosdahl"},"content":{"rendered":"\n\n\t\t\t\t\"smokey\n\t

Spinach Pesto<\/h1>\n\t

[wpbb post:excerpt length=’55’ more=”]<\/p>\n\t

[cmr_ratings no_title=1\u00a0 no_table=1 hide_if_no_rating=1]<\/p>\n\t

Ingredients<\/p>\n\t

8 servings<\/p>\n\t500 g
\n400 g
\n800 g\n\tRed lentils (dried)
\nSpinach
\nCanned peaches
\nNaan bread\n\t800 ml
\n600 ml
\n4 TBL sp
\n6 tea sp
\n2 tea sp
\n30 g
\n2
\n2
\n2 cloves\n\tCoconut milk
\nBouillon
\nRed curry paste
\nSambal
\nSugar
\nGinger
\nLime
\nRed onion
\nGarlic\n\t

Variation<\/p>\n\t

Add the spinach leaves in the curry if you prefer them cooked over fresh.<\/em><\/p>\n\t

Prep<\/p>\n\t

5 min<\/p>\n\t

    \n
  1. Cut onion in rings<\/li>\n
  2. Mince garlic<\/li>\n
  3. Cut ginger finely<\/li>\n
  4. Cut peaches in cubes<\/li>\n<\/ol>\n\t

    Make it a dinner party<\/p>\n\t\t\t\t\t\t\t\tMake your own naan bread\n\t\t\t\t

    For 16 pieces mix 800 g self-raising flour<\/strong> with 500 g (soy) yogurt<\/strong> and knead to a dough. If it’s still sticky add a little extra flour.<\/p>\n

    Roll the dough to flat pieces with a thickness of 0,5 cm.<\/p>\n

    Mix 16\u00a0TBL sp olive oil<\/strong> with 4\u00a0minced garlic cloves<\/strong>.<\/p>\n

    Heat the frying pan as much as possible and bake the dough 2-3 minutes until golden brown. Add oil on top and turn to bake the other side.\u00a0<\/p>\n\t

    Cook<\/p>\n\t

    25 min<\/p>\n\t\t\t\t\"soupPan\"\n\t

    Saute\u0301 onion, garlic, ginger, sambal and red curry paste<\/strong><\/p>\n\t

    medium\/high heat ~3 min<\/p>\n\t\t\t\t\t\t\t\tTip: add spices before adding sauce\n\t\t\t\t

    Sauteing spices before adding liquid allows the flavours to develop. Saute for about 1 minute, until you can smell the spices. Doing it for too long will burn the spices.<\/p>\n\t

    Add bouillon<\/strong><\/p>\n\t

    wait until it cooks again, stir well so the curry paste dissolves ~2 min<\/p>\n\t

    Add coconut milk, lentils and sugar<\/strong><\/p>\n\t

    simmer ~15 min, season with salt and pepper<\/p>\n\t\t\t\t\t\t\t\tWhy red lentils are awesome\n\t\t\t\t

    A sustainable diet includes lots of legumes like beans, peas, and lentils. Dry legumes become especially tasty because they can take up flavours while cooking. The downside is that it takes a while, but that’s different for red lentils: they only take 15 minutes!<\/p>\n\t\t\t\t\"oven\"\n\t

    Bake naan bread in the grill<\/strong><\/p>\n\t

    ~2 min each side until golden brown<\/p>\n\t\t\t\t\"soupPan\"\n\t

    Add lime juice and peaches<\/strong><\/p>\n\t

    simmer until warm ~5 min<\/p>\n\t\t\t\t\t\t\t\tAlways add acidity towards the end\n\t\t\t\t

    Adding something sour – vinegar, lime or lemon juice – to a meal usually improves all flavours. It’s like adding salt. It’s especially effective for meals containing fat, in this case the coconut milk.<\/p>\n

    The key is adding it towards the end. If you add it at the beginning, the extra flavour will be cooked away.<\/p>\n\t\t\t\t\t\t\t\tHow the sweetness of fruits brings more taste to a meal\n\t\t\t\t

    Food comes in five flavours: salty\/umami, sweet, sour, bitter, and spicy. Often the key to a delicious meal is adding as many of them as possible. This creates a nice balance and more interesting flavours. That’s why fruits, with their sweetness, can make a dish more delicious.<\/p>\n\t

    Serve dahl with fresh spinach and bread on the side<\/strong><\/p>\n\t\t\t\t\"waves\"\n\t

    The naan bread recipe is inspired by Uit Pauline’s keuken Naanbrood van 2 ingredi\u00ebnten.<\/p>\n\n","protected":false},"excerpt":{"rendered":"

    Dahl is een Zuid Aziatische linzenstoof met heel veel smaak. In deze versie geven de perziken een heerlijk zoete smaak terwijl de rauwe spinazie een frisse bite toevoegt. Als je geen fan bent van warm fruit kun je de perziken ook vervangen door tomaat.<\/p>","protected":false},"author":22,"featured_media":12190,"comment_status":"open","ping_status":"open","sticky":false,"template":"tpl-full-width.php","format":"standard","meta":{"footnotes":""},"categories":[60,291],"tags":[113,112,88,105,106,100,107,63,136,101],"class_list":["post-15553","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe","category-seasonal-calendar","tag-soy-cream","tag-bell-peppers","tag-broccoli","tag-cheese","tag-garlic","tag-mushrooms","tag-onion","tag-oven","tag-paprika-powder","tag-pesto"],"yoast_head":"\nCoconut Dahl (workshop) - Fork Ranger<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"nl_NL\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coconut Dahl (workshop) - Fork Ranger\" \/>\n<meta property=\"og:description\" content=\"Dahl is a South Asian lentil stew with lots of flavour. 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